When you've reached soft ball stage, leave the fudge to cool down to less than 110☌ (230☏). Otherwise put the pan back on the heat and cook it a little more then test it again. If it forms a ball that you can squeeze, the mixture is at the 'soft ball' stage and is ready. After a few seconds, scrape the mixture out of the glass with your fingers and roll it between your finger and thumb. Take a spoonful of the mixture and drop it into the glass of cold water. Keep cooking until the thermometer reads 116☌ (241☏). Stir the mixture constantly until you can feel the sugar has all melted. Add the sugar, cream and syrup and turn up the heat to medium. Melt the butter in a large pan on low heat. A digital or traditional jam (candy) thermometer is also useful. There's nothing to prepare really, but make sure you have a glass of cold water handy for testing whether the fudge mixture is cooked enough. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge. When you are ready to eat it or gift it, let it thaw on your counter for an hour or two.Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive.If you use a vacuum sealer, the fudge can last for 6 months to a year in the freezer. Store in the freezer for up to three months.An entire recipe will fit in a one gallon bag perfectly if place in this way and the fudge will not stick together before freezing.Place the batch of cut fudge into a one gallon freezer bag in a flat layer.In fact, I have a batch or a variation of this recipe in my freezer all the time. If you need to make it more than two weeks in advance, follow my instructions below for how to freeze it after making. Store your fudge in an airtight container for up to two weeks. (The video in the post demonstrates this perfectly.) This will result in 36 equal pieces of fudge.Then cut each of the smaller squares into 9 pieces by cutting it into thirds one way, turning it and cutting it into thirds again.Cut the remaining block of fudge into four equal squares.Or you can using a baking dish with straight sides like this one. Doing this will give every piece of fudge a nice flat bottom. If you use a rounded baking pan, cut off just enough of the edge so that the fudge no longer has a rounded edge.You can see my video for an easy way to divide it into equal pieces or read below.Īfter your fudge has completely set (this usually takes about four hours on the counter top), remove it from the foil and cut it into squares. Let the fudge set at room temperature (covered) for at least four hours. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny.After the chocolate has mostly melted, stir in the vanilla extract. Stir consistently while the chocolate melts.Place the sauce pan on the stove top over low heat. Combine the chocolate chips and sweetened condensed milk in a small sauce pan. ![]() Because of how few ingredients there are, you want the low and even heat of the stove top. While a lot of my fudge recipes are made using the microwave, I encourage you to make this on the stovetop. This is another ingredient that I wouldn’t skimp on.
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