Fudge does not need to be refrigerated – or donated to hungry siblings. Use aluminum foil to remove fudge from pan, cut into 1” squares. Heat an additional 30 seconds if needed until chocolate is completely melted and smooth. Let the fudge cook until it reaches 240 degrees, checked with a candy thermometer or instant-read. Heat until the mixture reaches 240 degrees. Mix well with a whisk and bring to a boil over medium-low heat. In a 2 quart saucepan, combine the sugar, half and half, salt, and corn syrup. In a microwave, heat sweetened condensed milk and chocolate on high for 1 minute. Combine all ingredients except butter and vanilla. Line an 8×8” pan with aluminum foil and coat with cooking spray. I discovered this quick, no-cook fudge recipe recently and, cut into small, manageable 1-inch squares, quite conquerable, too. I’ve never been a big fan of fudge – a little too rich, too thick, too cloying and too chocolaty – and also a bit temperamental to cook. Eventually, I would donate my fudge egg to the family for consumption – that egg was no match for my four older siblings, but even still, it took a day or two to devour it completely. That was the easiest way to eat it – to slice it like a loaf of bread, since it was about the same size. 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. I’d usually nibble the candy flowers from the top and maybe a slice or two of the fudge. This will help lift the fudge out of the pan when it is time to cut it. I would try to consume this fudgy confection that was bigger than my hand, and each time, I would fail. It’s the so fluffy and your a chocolate fan you’ll die with this fudge.Each Easter, in addition to the milk-chocolate bunny, a nest of malted robins eggs, jelly beans and rows of peeps, the Easter bunny would leave me a ginormous fudge egg from See’s Candies called a “chocolate butter egg with pecans.” This thing was 13.5 ounces of pure chocolaty, sugary fudge and unconquerable for a child of four or five year old. You literally just stir and let it stand. I know fudge can seem hard to make, BUT it’s sooooo easy. I love being able to make one recipe and get several flavors out of. (If you want to add in extra goodies, this is the time to add them). Take off the heat and mix until it has lost its shine. Stir your fudge mixture constantly while it is cooking (10-15 mins at the boiling stage) 4. Measure all of your ingredients carefully. Chill 30 minutes before cutting into squares to serve.Īs you can see I made a plain batch because not everyone likes walnuts! I recommend keeping some of this batch simple and plain. Start with a clean, dry, and well-lit work area. Pour fudge into the prepared pan and spread evenly.Pour the boiling sugar mixture into the bowl and stir with a wooden spoon or wide spatula until all white streaks disappear. In a large bowl, stir the marshmallow fluff, butter, and vanilla together until mixed, then stir in the chocolate chips.The mixture will bubble up, so be sure the pan is large enough to accommodate this and watch carefully, stirring often. In a medium saucepan, combine the sugar and milk and bring to a boil over medium high heat.Line a 9 x 13- inch baking pan if you want it thicker or a cookie sheet for thinner with parchment, leaving sides overhanging the pan.1 (12 ounce) package Chocolate chips, semisweet from See’s Candy.You can add Oreos, peanut butter, candy cane, mint, the list goes on. ![]() The great thing about fudge is that you can make one batch, but so many different flavors. This recipe is fluffy, rich and so so so delicious. I’m obsessed with See’s Candy anddddd their rocky road fudge!!! You can do Oreo, peanut butter, peppermint or candy cane, or rocky road like I did. Trust me this recipe makes a ton! I like to break it up into at least 3 flavors with this one recipe just by adding fun things into the batter. Then add the butter and stir for 2 more minutes. It’s a hit with my family and think it will be hit with yours. In a large sauce pan, bring to a boil, the sugar and the milk. Obviously it’s not exactly like what you get in the store, BUT it’s dang close. My mom makes a See’s candy fudge every year.
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