Bring to boil, and stir constantly for 4 minutes. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself). Mix sugar, butter, and evaporated milk in a pot. Because of the butter content, it will become quite soft at room temperature. Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden.Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make - you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.).Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan. Hi Jane, This was the most delicious fudge I have ever tasted I used 2 standard Terry’s chocolate oranges and 200g of milk chocolate (just cheap bars) left out the icing sugar but added butter as in your original recipe.It takes a little time and a little patience, especially if you REALLY love fudge! 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. Slowly let the mixture melt and combine, stirring occasionally. This will help lift the fudge out of the pan when it is time to cut it.If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don't let the water touch the bottom of the bowl as the water boils).Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.Step Three Leave the jug for 3040 minutes. Set the slow cooker to low, leave with the lid off, for the ingredients to slowly warm up and melt. Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray. Then pour in the boiling water to about two thirds of the way up the jug, taking care not to splash any into the jug.
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