I beat the fudge mixture for 5-10 minutes and see how beautifully it comes together?! I will store leftover fudge in the freezer, well wrapped and put into a zipped freezer bag or storage container.(Stick it in the fridge if it’s summer time and your house is warm.) Wait until the fudge is completely cooled before cutting.After beating, you will fold in the nuts and spread into a 9×13 pan.If you don’t have either of those, you just get to get an arm workout in as you vigorously stir for a while! Just keep on beating – it will come together!If you don’t have a stand mixer, pull out your hand mixer. I let this beat for around 5-10 minutes! So, don’t worry if when you add the butter it looks as though it won’t combine. I pour the mixture into there and let the stand mixer do all the work. This requires a lot of beating if mixing by hand so my favorite way to do this is pull out my trusty old KitchenAid with the beater attachment. After boiling, you’ll remove from the heat and add the remaining ingredients except for the nuts (if you are using them).You don’t want to shorten the boiling period at all. Make sure you bring it to a FULL boil before starting the timer. You have to boil the sugar and milk for 6 minutes, while stirring. The first step will be the most time consuming.Keep stirring and adjust the heat if needed so it doesn’t boil over.Īfter the butter and sugar has boiled on the stuff, add most of the remaining ingredients and carefully transfer to your mixer. □ But it’s a fun, very occasional, indulgence and I can feel a tiny bit better about enjoying enjoy a homemade fudge recipe, right?! Don’t forget that compared to what you’d pay for a small square of fudge at a shop, it really is a stellar price to make your own.Īlso, I’m well aware fudge is in no way healthy for me. Homemade fudge seems like a pretty expensive dessert to make, but when you look at what a serving size is the price really isn’t bad at all. It’s worth the few extra minutes, though. So, if you are looking for a rich, soft, and creamy fudge recipe, this one is it!īecause this recipe doesn’t use sweetened condensed milk but instead evaporated milk, you have to boil the milk and the sugar on the stove. This recipe for Fanny Farmer fudge is what my mom always used and it’s a winner! Besides, too many times I’ve found myself let down by the very noticeable corn syrup taste and texture in purchased fudge. I can’t bring myself to spend $7.99 for a 1/2 pound when it is so easy and much cheaper to use a homemade fudge recipe. This entry was posted in Recipes and tagged chocolate, Christmas, fudge, homemade, raisins, rum.Fudge is sold so many places: flower shops, local diners, amusement parks, tourist shops, and I have even seen it at an outdoor sporting goods store. If the fudge starts to stick too much, dip your knife into hot water and keep cutting. Lift the paper containing the fudge out of the pan and cut fudge into 1-inch pieces. Cover it with plastic wrap and place it in the fridge overnight. Mix until fully incorporated and remove from heat.ģ.- Pour chocolate mixture into the prepared baking dish and smooth out the fudge with a spatula to remove air bubbles.Ĥ.- Sprinkle 1/4 cup of raisins that you reserved.ĥ.- Let the fudge to cool room temperature. Heat the pot over low heat to gently melt the chocolate, stirring constantly to prevent burning.Ģ.- Stir in 3/4 cup of the raisins with all the liquid. In the small pan mix chocolate with condensed milk. Reserve 1/4 cup of raisins for garnish.Ģ.- Line an 8×8 baking dish with parchment paper.ġ.- Place a small pan inside a larger pan filled partially with water to make a double boiler. Mix and let it rest for 2 hours.ġ.- Take out the cinnamon stick, cloves and star anise. In a small bowl mix raisins, rum, vanilla, cloves, star anise and cinnamon stick. This fudge is only made with sweetened condensed milk which makes it easier and cheaper than other recipes. For this recipe, you need patience because you need the raisins to soak into the rum and then you have to let the fudge rest in the fridge overnight. I didn’t have spiced rum so I made my own mixing vanilla extract, cloves, cinnamon and star anise. Right now it’s too cold to eat ice cream so I decided to make fudge with these ingredients. Happy Monday! One of my favorite ice cream flavors is rum+raisin.
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