![]() ![]() In order to keep the sugar/margarine mixture from burning you've got to keep stirring them while cooking at the stove top. Your arm gets a good workout, but the taste of the fudge is worth it. The hardest part of making fudge is the constant stirring. Have your bag of chips cut open (and measured out if using a bag that has more than 10 ounces) and your jar of marshmallow cream unscrewed. Be sure to have your baking dish sprayed with cooking spray. But when making something like fudge, it is really important so that you can move quickly from one step to the next. When I am baking, I love to have my ingredients prepared and measured ahead of time. Here are some tips that might help you when preparing this homemade fudge. ![]() I love knowing things that I can do to increase my chances of success when making a new recipe. A stainless steel flat blade dough scraper works really well for straight, clean slices. Allow the fudge to cool for at least one hour and then cut it into squares.Pour the fudge into your prepared pan and smooth it out with a wooden spoon or silicone spatula.Stir in the marshmallow cream and vanilla until well blended.Stir until the chips have melted completely. Remove the pan from the heat and add the peanut butter chips to the hot mixture.(If you are using a candy thermometer, you'll want to bring the mixture to 234° The length of time it takes to reach a full rolling boil will differ whether your are using a gas or electric stove.īoil for five minutes over medium heat, continuing to stir constantly. Heat the mixture to a full boil, stirring it constantly with a wooden spoon to dissolve the sugar. In a heavy 4 -quart sauce pan, combine the sugar, milk, and margarine.Spray a 9"x13" glass baking dish with cooking spray.But here is a brief overview of how to prepare this candy. Simply follow the instructions below and stir for the recommended time, and your fudge should turn out perfectly every time! If you do feel more comfortable using a candy thermometer, you'll want to aim for 234° when you are boiling the ingredients for 5 minutes.įor your convenience, a full ingredients list, directions for making fudge, and a printable recipe option appear further down in this article. Some fudge recipes require the use of a candy thermometer, but this one doesn't. Dark chocolate, milk chocolate, white chocolate, butterscotch, mint.Just be aware that the package sizes may differ and you need to be sure that you are using just 10 ounces of whatever variety of chocolate chips you choose for the right creamy texture. Some recipes use peanut butter and real marshmallows, but this one uses chocolate chips and marshmallow cream, which seem easier to use and leads to more consistent results.Īlthough this recipe says it is for peanut butter fudge, you can substitute any flavor of chocolate chips for the peanut butter chips. We store tins of the fudge in our spare bedroom where the heat isn't turned up as high and it lasts for weeks.Īs far as fudge making goes, this recipe is likely one of the easiest (and best tasting). If the fudge is kept cool (not in the refrigerator, but not in the hot kitchen either), it should last through the entire holiday season. It is the perfect blend you are looking for. And while it is sweet, it isn't overly sweet like some fudge recipes are. While the fudge does harden and cut be cut into pieces, it doesn't get hard or dry and maintains a very creamy, soft-to=bite-into texture. ![]() There are a few reasons why I think you'll like it as much as I do. This is a delicious recipe for peanut butter fudge much like what your grandmother would have made many years ago. ![]()
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