11/19/2023 0 Comments Condense milk fudge recipe![]() ![]() This was a tad too smooth for my taste.Īnd so I don't sound completely ungrateful and complain-y: I really do like your site. I like the crumbly texture of well-made fudge. I might try again, or buy a candy thermometer and make fudge the more difficult way. And when I cut it there were teeny little fat deposits dispersed throughout the chocolate. It looked fine after a few hours, only there were disconcerting patches of solid fat on the top. I still scooped the fudge into a foil-lined pan and let it set. Was I supposed to let it rest for a bit on top of the pot before mixing some more? Maybe that was the problem? I think that's when it started clumping and developing little pools of oil. I just stirred like crazy in the beginning, reread the recipe, thought "aw man," and then started taking the bowl on and off the heat. Instead of letting the ingredients sit and warm up for a few minutes, I just started mixing right away.Īlso, I didn't really alternate between heating and mixing until nearish the end of the process. I suspect that it was due to over-mixing. I had this problem too :/ I used Ghirardelli semisweet chocolate chips. Instead I have globs of chocolate with pools of oil. This seems like a gloriously easy recipe, but something didn't work. i think it is too much to use JUST cinnamon chips, BUT you can melt them in the microwave and drizzle over the top of regular fudge, and swirl it in with a toothpick, and it turns out nice. ![]() you can also use margarine and low cholesterol spreads like smart choice or i can't believe it's not butter if you want not-super-firm fudge.Ībout those cinnamon chips. (it turns out really solid, and almost crumbly, but still really good.)įor those of you counting calories, you can use the fat-free condensed milk, unsweetened baking chocolate, and add your personal favorite no-calorie sweetener (like splenda or equal) to make it as sweet as you like. My dad actually likes his fudge really really firm, and when i make it for him, i don't put in ANY butter at all. if it's still too soft, try using half the butter next time. just make sure you give it plenty of time to set up (at least 4 hours for me). If it's too soft, then next time, just use less butter. It's actually really easy to alter the firmness of this fudge recipe, since it's the butter that really gives it the softness. With minimal supervision, even little kids can make flawless fudge this way. My speciality is butterscotch chips with caramel icing, toasted pecans and vanilla and a touch of cinnamon. Use vanilla icing with peanut butter, caramel or strawberry icing for unusual fudges. Another good "white" combo is with coconut and macadamia nuts. ![]() Use white chocolate chips and vanilla icing with red and gren candied cherries for Christmas. Here's the beauty of this one-use any flavor of chips and icing combination that strikes your fancy. Stores fine at room temperature after setting. Spread in the prepared pan and chill until set. Never add vanilla or any liquid to the melted chips until the icing is incorporated-it will seize them up. Mix in thoroughly and then add nuts or other goodies. (You can use a dark chocolate for the most intense flavor with dark chocolate chips, use regular chocolate or milk chocolate frosting for variation.) Don't use the "fluffy" or pourable cans or the german chocolate type with nuts and coconut. stir in one can of ready to spread chocolate icing. I generally use a one quart pyrex measuring cup and the microwave. Next, simply take one 11 or 12 oz bag of chocolate chips or any other flavor you desire, and melt in the microwave or as as in the condensed milk recipe. It's nearly infinitely variable, too.īutter or no-stick spray the 8X8 pan as in the original recipe, using parchment paper for easiest removal. This is a good fudge, but there's an even easier virtually foolproof method I learned last year. ![]()
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