![]() Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from the pan to a clean bowl to cool. If you prefer peppermint fudge then substitute the vanilla extract with peppermint extract or even almond or orange. I would also recommend roasting the nuts first to give the best flavor to your fudge. The best time to add these ingredients is when you add the butter and vanilla. Yes you can add nuts such as walnuts, hazelnuts, pecans, pistachios, peanut butter, mini marshmallows, dried cranberries or even broken candy canes. Wrap it with some transparent wrapping and tie with a bow, or place on a decorative plate or how about place a stick in the middle and make fudge pops! Can I add Nuts or Peanut Butter Hot fudge sauce never tasted so good.įudge makes a wonderful gift idea. Or melt some of the fudge, either in the microwave or over a pot of boiling water and drizzle it over some ice cream or as a ganache on a cake. If by chance you have some leftover fudge or for some reason your fudge doesn’t turn out, don’t despair and certainly don’t throw it out! Cut up some fudge add it to some hot milk and stir until smooth and there you have some amazing hot chocolate, maybe the best you have ever had? Fudge will keep for up to 3 months in the freezer. ![]() You can freeze it either in pieces or the whole slab. How to freeze itįreeze the fudge in a double bag, well wrapped. In the fridge fudge will last 2 – 3 weeks. Fudged stored at room temperature can last from 7 – 14 days.įudge can also be stored in the refrigerator wrapped and placed in an airtight container. Wrap the cut pieces in parchment paper or aluminum foil and store in an airtight container or sealable plastic bag. For example, in this Fudge recipe, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees. To adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. Adjusting the Fudge Recipe for High Altitude Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss.Spread the fudge quickly in the prepared baking dish and let cool completely, even overnight (at room temperature). But wait about 30 minutes or so and it’ll be just right for slicin’.Īnd then once you eat this, it’s like we’re blood brothers.Remove the pot from the heat, add the butter and vanilla. Now pull yourself together long enough to slice it up. You are now ready to pour the fudgy goodness onto the jelly roll pan and spread the mixture evenly around.Īnd this is my favorite part. After it’s well combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. Reduce the heat to medium and continue cook until the sugar reaches 236☏. Bring the sugar to a boil and stop stirring. Stir until butter and sugar are melted and combined. You have to stir it just right and we all know that only Grannie can do it just right. Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Do you do this too? Start asking your mother how to do something you clearly know how to do? It’s kind of endearing,really. Even though I’m a grown woman who cooks all the time and who’s cooked this particular fudge a million times, when Granny’s around I’m 12 and can’t turn on the stove. After 6 minutes, remove from heat and add the marshmallow cream and chocolate chips.Īnd if I happen to be making this fudge with my mother around (who we affectionately call Grannie), this is where she gets bossy. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. You must give it a try.ġ8 oz (1 1/2 packages) of chocolate chips If I were transformed into a confection, it would most definitely be fudge.Īnd just so happens, it’s pretty easy to make. But no other fudge does what this fudge does to me. The taste of this fudge could well be my favorite taste in the whole wide world.Īnd I don’t like any other fudge at all. I give it to you as a token of my love and deep gratitude for all the countless ways you’ve encouraged me these past few years. Which makes it award-winning fudge as well. It was recently entered in a county fair by my Aunt Rosemary and won 1st place. This is a recipe that I have memorized and have made countless times. Href=””>online cookie exchange! Link up your favorite treat with us tomorrow!
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