You want to make sure it is cooled all the way through. Once you have smoothed it into a pan, chill in the refrigerator for about 3-4 hours. I wouldn’t go much larger than that though. I opted for a 7×9 because I wanted mine nice and thick. But if you want to cut the whole thing at once, use parchment paper to pull it out and cut it into those perfect little squares.Īs for pan size, that depends on how deep you want the homemade fudge to be. Growing up, We just left it in there and cut each piece as we wanted it. One 12-ounce package semi-sweet chocolate chips or white chocolate chips. Add the caramel bits and 1 teaspoon of heavy cream to a microwave safe bowl. Let it boil for 4 minutes then pour the mixture over the ingredients in your bowl. Truth be told, there’s no rule saying that you have to be able to pull it out of the container to cut it. Heat the butter, heavy cream, sugar and salt over medium heat and bring to a boil. I find it best to line it with parchment paper with enough extra to come up the sides so you can pull it out a little easier. To chill your marshmallow fluff fudge, you’ll need to pour it into a prepared baking pan. Not only do they get every little scrap, but they are one piece so the top doesn’t pull off.Īre you tired of stirring? Yeah I was too.Īfter all of your marshmallow fluff is mixed in, it’s time to add the nuts (if you want them) and chill! Chilling your fudge These silicone spatulas (paid link) are perfect for all of this. So wait until the temperature has come down some.Īfter the chocolate is completely smooth, scrape in the marshmallow fluff. You don’t want to add the vanilla to the extremely hot chocolate. When you are almost done with the chocolate, or after all the chocolate is melted in, add the vanilla. Melt completely and continue to add more chunks. Once you’ve reached temperature and removed it from the heat, begin to pour in the chocolate chunks a few at a time. Melting in the chocolate and marshmallow fluff This is a great article to read if you want to know more about the candy making temperatures. Too much heat and your fudge will be dense and grainy. You do not want it to get too hot! Heating sugar to varying degrees has very different effects on how it behaves. When the sugar hits 234F, remove it from the heat immediately. When it begins to boil, use a candy thermometer or a hand held instant read (paid link) to monitor the temperature (personally, I prefer the instant read because we use it for a lot more than just candy). Once the sugar is melted, turn the heat up to medium/medium high. (I didn’t have packaged half and half so I just made mine from whole milk and cream). If necessary, microwave for additional 15-second intervals. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. Microwave for 90 seconds at 70 percent power. One of the keys is to not have the heat up higher than necessary on ANY of these steps!Īfter the butter is melted, add your half and half. In a large, microwave-safe bowl place 2 cups of chocolate chips and a 14-ounce can of sweetened condensed milk. Start melting the butter on medium/low heat.
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