It may take you a few times to get it right, but it will feel so good when you do! Just be patient, try all of the suggestions for fixing a grainy, uncooked, or greasy fudge, and have extra ingredients on hand, just in case. Bring the mixture to a boil over medium-high heat without stirring, and heat to 240☏, or soft-ball stage (photo 1). Clip a candy thermometer to the side of the pan, making sure its in the mixture but not touching the bottom. This is what happened with my second batch! I was ready to throw in the towel, but found that if you reheat the fudge and add 1 tablespoon of water at a time until the mixture becomes smooth, it saves the fudge! I added 5 tablespoons of water total and as you can see from the pictures, the fudge is completely fine.įudge is a tricky treat to make. Combine the water, sugar, and corn syrup, stirring to wet the sugar. Add the beater attachment and plug in the mixer so it’s ready to go. If your fudge is greasy, it’s likely that the sugar and fat separated somewhere along the way. In a large bowl of an electric mixer, add the egg whites and cream of tarter. You could definitely use 8×8 you just won’t get as many squares. I grabbed on for $10 at Target.ĭon’t throw away the butter wrapper! Use it to grease the pan before putting in the parchment paper. The cold water test kind of works, but a thermometer is exact and will give you the right fudge every time. Bring to a boil while stirring constantly, and heat until it reaches soft ball stage 234☏/113☌ (about 4 minutes). Cook: In a large saucepan, combine sugar, butter, and eggnog. I had them all in bowls for pictures, but it made it so much easier to make the recipe along the way!Ī candy thermometer is essential. Prepare: Line a 9-inch square pan with parchment paper, and set it aside. Pour the mixture into the greased pan and spread evenly. Stir the ingredients together until the marshmallows have completely melted. Turn off the heat and add the nuts, mini marshmallows, chocolate chips, and vanilla. Then, lower the heat to medium-low and continuously stir the mixture for about 5 minutes over medium-low heat. Bring the mixture to a full boil, where it looks like it will bubble up and out the pot. Microwave for 90 seconds at 70 percent power. Reduce heat to low and let the mixture simmer for 5 minutes. COOK: Melt the sugar, salt, and evaporated milk in a saucepan over medium heat. In a large, microwave-safe bowl place the chocolate chips, condensed milk, and marshmallow creme. Bring to a full boil, stirring often, and cook until the candy thermometer reaches 234-degrees. Prepare a 9-inch or 8-inch (for slightly thicker fudge) pan by lining it with lightly greased parchment paper or non-stick aluminum foil. ![]() Next, add the sugar, maple syrup, and sweetened condensed milk and mix well. ![]() Add the butter to a large saucepan and melt on medium-high heat. Have all of the ingredients pre-measured and ready to go. Line a 9 x 13 casserole dish with parchment paper. ![]() But, here a few key things I discovered along the way: I share lots of helpful tips for making a successful marshmallow fudge in the FAQs, below. This Marshmallow Fluff Fudge Recipe is a delightful, easy-to-make homemade fudge that combines the gooey goodness of marshmallow fluff with rich, chocolatey.
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