![]() Any coarser options may make the fudge grainy. This will dissolve correctly when heated. Stick with granulated sugar, including organic. What Sugar Options Can I Use in this Fudge Recipe? If you’re giving this fudge recipe as a gift, I like to package it up into pretty tins and keep them in the fridge until I’m ready to give them away. Once it has reached the boiling point, boil for 5 minutes. Combine the sugar, milk, and butter in a medium sized pot and cook on medium-low heat until the mixture comes to a boil. This recipe makes about five pounds of fudge, so you’ll have plenty to share and still have some left for yourself. Store fudge in an airtight container in the refrigerator. Butter an 8×8-inch baking dish or spray it with nonstick cooking spray and set aside. I store cut fudge in the fridge until I’m ready to serve it or give it to its lucky gift recipient. When left at room temperature, this fudge recipe can be a little soft. Spread the chocolate fudge into pans and cool in the refrigerator before cutting into squares. One cup chopped walnuts would be perfect for half a batch. Nuts or no nuts? That’s your call! You could also divide the recipe and add nuts to just half. In either case, you’ll want to mix it until the fudge begins to hold its shape. You can use a stand mixer or a hand mixer for this recipe. The heat of the cooked milk and sugar mixture will melt the ingredients in the bowl as you mix. Heat the milk and sugar on the stove top over medium heat, then pour the hot liquid over the ingredients in the bowl. Start by putting the chocolate chips, marshmallow fluff, and butter in a large mixing bowl. Bring to a boil on medium heat and let it boil for 10 min, stirring occasionally. Boil: In a medium saucepan add the sugar, evaporated milk and butter. Place: In a medium bowl place the white chocolate chips, marshmallow cream and vanilla and set aside. It’s not hard to make, but this recipe requires a bit of effort. Prep: Line a 8×8 pan with parchment paper or aluminum foil set aside. Amp up the flavor by toasting the walnuts! But if you’re a yes on nuts, stir in some walnuts. Nuts - This fudge is melt-in-your-mouth creamy and lovely to savor without the optional nuts. Vanilla - Real vanilla extract gives the best flavor, but whatever’s in your cupboard will work. This is not the same as sweetened condensed milk don’t use that. I prefer organic.Įvaporated milk - The full fat canned stuff is what you want here. Sugar - Use your favorite brand of granulated cane sugar. If you want to skip that step, jarred marshmallow fluff is fine. Marshmallow fluff - When I make this fudge, I start by making homemade marshmallow fluff. All credit to Andrea for that!Ĭhocolate chips - The original recipe calls for semi sweet chocolate chips, but if you prefer dark chocolate, by all means give it a go!īutter - I use salted butter for this recipe, but if you prefer, unsalted is fine. I have no qualms whatsoever saying that this is the best fudge recipe you’ll make, hands down. Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
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