![]() ![]() Quickly spread the fudge in the prepared pan, smoothing the top. ![]() Once it has cooled, beat the fudge on low speed with an electric mixer, until it just starts to thicken (about 2 minutes).Remove the pan from the heat, stir in the vanilla, and let it cool, without stirring, until it is 110-115☏ (43-46☌), about 10-15 minutes.If you don’t have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage. Continue to cook the mixture, stirring occasionally to keep it from sticking, until the fudge has reached the soft ball stage, about 5 minutes after it starts boiling.Cook, stirring, until the sugar has dissolved, the chocolate has melted, and the mixture is smooth.In a large saucepan over medium heat, combine the cream, sugar, butter, corn syrup, chocolate, and salt.You can line the pan with aluminum foil first if you’d like to be able to lift the whole block of fudge out easily. Grease a 9-inch square pan and set aside.21 Christmas Treats that Aren’t Cookies.Here are some more great treats for the holidays for you: If you want your fudge to be harder, beat it a little longer before spreading it in the pan, but be careful not to beat it too long or it will be difficult to spread. This fudge only took about 2 minutes of beating on low speed to thicken. When beating the chocolate fudge with an electric mixer, it will continue to thicken the longer you beat it.This will give the fudge the smoothest texture. Leave the fudge alone while it cools down, don’t stir it, just let it cool until it reaches 110-115 degrees F before beating it.I absolutely love this one, that’s built right into a silicone spatula, so it’s very easy to use. The easiest way to know when the fudge is ready is to use a candy thermometer.You don’t need to stir the fudge constantly while it’s boiling, but keep an eye on it and give it a stir every minute or so once it comes to a soft boil to prevent sticking. ![]()
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