How to Make Creamy Fudge & Recipe
How to make Fudge, the delicious creamy variety. ~RECIPE~ Need: Speckle knife Marble slab (12x10x2)-or-(30x25x5cm) Large Copper Bottom Pot Candy Thermometer Cast Aluminum Bars for the Frame Wooden/Bamboo Spoon Large Dull Flat Knife (cheese/butter knife) Ingredients: 2 cups. Semi-sweetened Chocolate/Marshmallows 2 cups. sugar 1/4 cup. water 4 Tbsp. butter 1/2 cup. evaporated milk 1/2 tsp. cream of tartar 1/4 tsp. salt (dash) 2 Tbsp. Corn syrup 2 tsp. vanilla 1 cup. nuts (optional) *Mix- Chocolate, Sugar, Cream of Tartar, Milk, Water, Butter, Corn syrup. -Into a large saucepan. *Place over medium/high heat. Stirring frequently. *Bring to boiling point- Stir Constantly (to prevent scorching) *Stirring until mixture forms soft ball in cold water or until candy thermometer indicates 236-237 degrees. NO HIGHER, or to cool it down add water. If it doesn't reach this temperature it wont set up right. Remove from heat & Pour onto marble slab. With the Cast Aluminum set as a frame. *Add vanilla. & Before folding: if your adding nuts or peanut butter fudge- add now. *Cool until warm (15-20min) or (110 degrees) or there is a skin you can tap lightly and not break. *When the mass of fudge starts to slow down, at this time add in your extras (like: caramels/mini marshmallows) *Fold until candy loses its shiny appearance. At first sign of stiffening, or as the Fudge looses its luster and dulls up. Start folding into loaf/shape. *!You do not have much time to work, it sets up very fast ... Price Kitchenaid Slicer Reception Tent Rental Ideas
No comments:
Post a Comment