Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from the pan to a clean bowl to cool. If you prefer peppermint fudge then substitute the vanilla extract with peppermint extract or even almond or orange. I would also recommend roasting the nuts first to give the best flavor to your fudge. The best time to add these ingredients is when you add the butter and vanilla. Yes you can add nuts such as walnuts, hazelnuts, pecans, pistachios, peanut butter, mini marshmallows, dried cranberries or even broken candy canes. Want to try something new Check out this recipe for traditional vanilla fudge It’s the perfect combination of sweet and creamy, and it’s so easy to make. Put sugar, milk and marshmallows in a heavy 6 quart sauce pan. When chips are mostly melted, add sweetened condensed milk and corn syrup. Allow chips to melt stirring occasionally to prevent sticking. Melt butter in pot over medium heat until melted. Wrap it with some transparent wrapping and tie with a bow, or place on a decorative plate or how about place a stick in the middle and make fudge pops! Can I add Nuts or Peanut Butter In a large bowl add butter, vanilla and chocolate chips, set aside. 7 Orange Creamsicle Fudge (recipe below) Questions About Fudge. This will help lift the fudge out of the pan when it is time to cut it. Hot fudge sauce never tasted so good.įudge makes a wonderful gift idea. Or melt some of the fudge, either in the microwave or over a pot of boiling water and drizzle it over some ice cream or as a ganache on a cake. If by chance you have some leftover fudge or for some reason your fudge doesn’t turn out, don’t despair and certainly don’t throw it out! Cut up some fudge add it to some hot milk and stir until smooth and there you have some amazing hot chocolate, maybe the best you have ever had? Fudge will keep for up to 3 months in the freezer. You can freeze it either in pieces or the whole slab. Place over a low heat and gently melt the ingredients together, before increasing the heat and cooking until the mixture reaches 116☌ on a sugar thermometer. Combine all the ingredients in a large saucepan. How to freeze itįreeze the fudge in a double bag, well wrapped. Line a 16cm square tin with baking paper. In the fridge fudge will last 2 – 3 weeks. Fudged stored at room temperature can last from 7 – 14 days.įudge can also be stored in the refrigerator wrapped and placed in an airtight container. Wrap the cut pieces in parchment paper or aluminum foil and store in an airtight container or sealable plastic bag. For example, in this Fudge recipe, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees. To adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. Adjusting the Fudge Recipe for High Altitude Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss.Spread the fudge quickly in the prepared baking dish and let cool completely, even overnight (at room temperature). Remove from heat and add marshmallow creme and vanilla candy coating stir until smooth. Bring to a boil and boil for 5 minutes, stirring constantly. Goodluck! Try anyway, its so worth it! 4+++ stars.Remove the pot from the heat, add the butter and vanilla. In med saucepan, mix sugar, butter and milk. I don't use walnuts, don't like bitter taste, use whole pecans now, never chopping them anymore for candy or cookies. Hint of grainness, tho, so might back off next time to 235. NEXT time I had candy themometer, stopped cooking at 239 degrees split difference between 234 and 245 soft ball stage. By time I got it to party it was embarrasingly soft again, back in their freezer it went, but it got eaten. boil, it was soft after 4hrs hours in fridge like very thick frosting. First batch MISTAKE was because I believe it did NOT reach soft ball stage at 9 min. I used cast iron dutch oven, sprayed sides with Pam, read that somewhere else to prevent crystals forming, didn't stir the sides as they formed anyway, boiled exactly NINE minutes cuz I didn't have a candy thermometer. The 18oz TOTAL of CHOC chips recommendation I feel is correct! I used 12 oz of dark and 6 of milk choc, measuring them with a dry 3/4 cup ingredient cup as the one of the pkgs had 10 oz in them. This is the first time in decades this fudge has turned out close to store version. I've made this twice in three weeks, following everyone's advise as I too never had trouble as a girl or teen making this until adulthood.
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