![]() Cut into small pieces: This caramel fudge is sweet and very rich.Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan.You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes). Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture.The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!). To thaw, place the block of fudge in the refrigerator for 12 hours, then let it sit at room temperature for an hour before slicing.The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel. Then slice it into small squares after it has been thawed. To ensure your fudge stays fresh in the freezer, be sure to Fudge tightly wrapped the block in two layers of plastic wrap, then placed in a freezer bag. You sure can! It’s best to freeze the entire block of fudge. Because cold air will dry out fudge faster. But you definitely can keep it in the refrigerator! Especially if you enjoy biting into a cold square of chocolate fudge! Just be sure you store it in an airtight container. Nope! Almost all fudge recipes will keep at room temperature. Once set, simply cut into small squares and serve! You’ll need to place the fudge in the fridge for at least 2 hours! During this time the fudge will set. The mixture will be very thick! Use a strong spatula to scrape the fudge mixture into the prepared pan and smooth the top. Once the chocolate and butter have completely melted, you’ll remove it from heat and stir in the vanilla. ![]() Essentially you’re making a double-boiler. Then place the bowl over a large bowl of gently simmering water. You’ll simply combine the chocolate chips, butter, and condensed milk into a large heatproof glass bowl. Instead the method is super simple and straightforward. This is what I like to call “shortcut fudge”, because the method doesn’t require a candy thermometer or tons of stirring. You can also add in a 1/2 cup of chopped nuts! Stir in the nuts and vanilla at the same time, if using.
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