Those are the two most common mistakes made by would-be fudge makers. Once it starts to bubble, you will cook the fudge for about 10 minutes or so until the temperature reaches 235-240 degrees F on a candy thermometer (affiliate link). 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. Bring the sugar, marshmallows, and evaporated milk to a boil over medium heat in a large heavy-bottomed pot or dutch oven. There is no other reason for soupy fudge. When it comes to a boil, your thermometer must read 212 degrees. 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. Then, I put red color on the top and swirled it quickly with a toothpick. Use a large, sharp knife to cut fudge into squares. Once firm, remove homemade fudge from the refrigerator and peel fudge edges away from the foil. Refrigerate fudge overnight or until firm. Microwave for 10 minutes on HIGH, stirring regularly. Pour your melted chocolate into the prepared baking dish and spread evenly with the back of a spoon. Stir well to combine all the melted ingredients. Microwave on HIGH for 2 ½ minutes or until margarine is melted. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Combine margarine, condensed milk and sugar in a large, deep, heat-resistant container. 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. Keep stirring frequently while the sugar dissolves. Add the sugar and sour cream and raise the heat to medium. You wont believe how scrumptious this fudg. Check out what 2 ingredients make this fudge. Melt the butter in a medium saucepan over low heat. How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS. This takes about an hour or so, depending on your room temperature. Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray. ![]() Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Butter: As always with baking and candy making, opt for high-quality, grass-fed unsalted butter. 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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