![]() ![]() In microwave safe glass bowl, place chocolate chips and condensed milk microwave on high for 1 minute. *Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow Sugar for more pronounced caramel notes. Place parchment paper in the bottom of an 8 x 8 baking pan spray liberally with cooking spray. Your arm will thank you later! If desired, use a hand mixer, though watch carefully as it can go from creamy to set in a matter of minutes. *Have a partner when beating the fudge by hand. pecans, walnuts, almonds, peanuts) into the mixture just before transferring the fudge into the pan. *If desired, stir ¾ cup of toasted nuts (eg. *Do not place the cooked sugar mixture into the fridge or freezer to quicken the cooling process allow fudge to cool down naturally at room temperature for finer grained crystals. *Ensure the saucepan used has high sides the cooking sugar will double in size when bubbling. *Cooking time (and cooling time) will vary depending on whether you use a gas or electric burner, the size and thickness of the saucepan, weather, and ingredients used. Boil very slowly, stirring all the time, until soft ball stage. Add the condensed milk and stir until it comes to the boil. If any sugar crystals are reintroduced into the mixture, it will encourage the sugar mixture to crystallize and produce a fudge that is granular in texture. Add the butter and syrup and stil until the butter has melted. *If using a regular food thermometer that doesn’t clip to the side of the pan, ensure that every time you remove the thermometer from the sugar mixture that the thermometer is cleaned of all sugar crystals. Failure to do so will result in a granular fudge. *It is vital that the sugar is completely dissolved before the sugar begins to boil. *1 cup (250 ml) of half-and-half (10% cream) can be used in place of the milk and heavy cream in the recipe. If it’s not accurate, make note of the difference and add or subtract that amount as appropriate when taking readings. After greasing the sides of a medium-sized, heavy-bottom pot, add sugar, heavy cream, corn syrup, and salt. If the thermometer reads 212☏ (100☌), your thermometer is accurate. Add 1 tbsp of butter and 1 tbsp vanilla extract to a medium-sized, heatproof bowl over a wire rack. Insert the stem of the thermometer at least an inch into the boiling water without it touching the bottom, or sides of the pan. To test with boiling water, bring a pot of water to a rolling boil. If the thermometer reads 32☏ (0☌), your thermometer is accurate. Stir in the milk until smooth, then bring to a rapid boil over medium heat, stirring constantly. Insert the probe of the thermometer at least an inch into the ice water, being careful not to touch the sides of the glass. Next, in a heavy saucepan, combine the sugar, cocoa and salt. Fill a glass completely full of ice, then fill the glass with cold water. ![]() *Before proceeding with the recipe, test the accuracy of your candy or food thermometer. ![]()
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