Layer in the bottom of a well-greased 9×9 baking dish and place into the fridge or freezer to set until hardened. Continue to stir until the marshmallows are completely melted. Remove the saucepan from the heat and whisk in the chocolate and marshmallows. Add the sugar, add evaporated milk, and butter to a saucepan over medium heat. Only add a little at a time or you could end up with too runny of fudge. You can add a touch more milk or cream to the fudge. The butter adds a rich flavor to the fudge. Why add butter to the fudge?īutter is a key ingredient in making fudge. Stir: Then, remove the pot from the heat and stir in the creamy peanut butter, marshmallow cream, peanut butter chips, and vanilla extract. This fudge recipe will give you 36 pieces of fudge. Boil: First, bring the butter, evaporated milk, granulated sugar, and brown sugar to a boil in a large, heavy-bottom pot. That is simply when you drop a drop of the fudge into a glass of cold water. It takes about 5 minutes to make the fudge, once you reach the softball stage of boiling. How long does it take to make this fudge? The fudge will turn out fine with no nuts. You do not need to add nuts to the recipe. You can use walnuts, macadamia, peanuts or whichever you prefer. If you do not have pecans, go ahead and substitute the nut of your choice in this fudge. What type of nuts can I use as a substitute? This is an easy-to-make fudge that tastes like it is Old Fashioned Fudge that takes forever to cook. Scroll to bottom for printable recipe card. Those are the two most common mistakes made by would-be fudge makers.NOTE: By saving this recipe, you agree to join our weekly recipes newsletter. 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. The easy recipe has that classic soft fudge texture and a sweet, buttery caramel taste. When it comes to a boil, your thermometer must read 212 degrees. Creamy, rich squares of this evaporated milk fudge are pretty much impossible to resist. 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. Boil until temperature registers 234☏, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Then, I put red color on the top and swirled it quickly with a toothpick. Attach clip-on candy thermometer to side of pan. 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. Then, I simply used my mixer to beat the cooked mixture until it started to get thick. 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. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Have the butter and vanilla all ready to go in as soon as it comes off the heat. 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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