![]() ![]() Add flour, salt, ginger, cinnamon, and cloves to the butter mixture. In a separate bowl, microwave flour for one minute or until hot. In a large mixing bowl, beat butter, sugar and vanilla together until smooth. ![]() Those are the two most common mistakes made by would-be fudge makers. Prepare an 8x8-inch pan by lining it with parchment paper or aluminum foil. Grainy fudge can be caused by too much humidity (or by getting even a drop of water into the cooked mixture as it cools,) which is why it's always recommended that you make fudge on dry days. There is no other reason for soupy fudge. When it comes to a boil, your thermometer must read 212 degrees. Put it in a pan of water and heat the water. If you're absolutely certain your thermometer read 238 degrees, then verify that it's properly calibrated. Thank you, Miss Nezz!A note for those whose fudge never set properly, this is caused by not cooking the mixture to 238. Taking the above measures, your fudge will have the perfect texture every time. It was a huge hit, and has been specifically requested again this year. Finally topped with 3 crushed candy canes. Then, I put red color on the top and swirled it quickly with a toothpick. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Poured it into the square pan - I just lined the pan with overhanging foil, so that later all I had to do was lift the foil, reverse the fudge onto a cutting board, then peel away the foil - and it set up like a dream. If necessary, microwave for additional 15-second intervals. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. Microwave for 90 seconds at 70 percent power. Then, I simply used my mixer to beat the cooked mixture until it started to get thick. In a large, microwave-safe bowl place the white chocolate chips and the sweetened condensed milk. Have your final square pan all ready before you start beating the mixture. This takes about an hour or so, depending on your room temperature. Let fudge cool in pan on a wire rack, about 1 hour. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes. Remove from heat and add the vanilla essence. Transfer bowl to a work surface and addvanilla extract. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. about 15 20 minutes, until it reaches the soft ball stage (120C). Continue boiling for 10-11 minutes or until temperature reaches 230-234 degrees (thread stage) on a candy. Have the butter and vanilla all ready to go in as soon as it comes off the heat. Bring milk, sugar, salt and corn syrup to a boil. When you make fudge, patience is your friend. ![]() Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. ![]()
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