The fudge shouldn’t be hot enough to melt them at this point if you stirred it over the ice for a couple of minutes, but just warm enough to let the chips slightly melt just enough so that they stick. Spread out the chips so that they cover the entire top evenly and press down gently to make sure that they adhere. Pour the fudge into a pan prepared with butter or cooking spray (foil really helps, too), and immediately sprinkle the chocolate chips over the top. To really, really make sure that the fudge sets like it should, you should put the pan over a bowl of ice and stir it for a few minutes until it gets thicker. Once you get to 235, you can take it off the stove and mix in the vanilla. Don’t worry if it takes longer – just keep checking until you get where you need to be. If it doesn’t hit that temperature (also known as soft ball stage), it won’t set.īut you may need to keep simmering it until it hits 235. Either way, this pot overflowed and you just really don’t want to waste any chocolate like that.īring the mixture to a boil without stirring it.Īfter 15 minutes, check the temperature. Probably due to Crazy Mom Brain operating on no sleep. In other words, it compliments the fudge while still standing on it’s own.įirst things first: whisk together the milk, cream, butter, sugar, and cocoa in a pot.īUT in a bigger pot than what I photographed above. Why? Because they’re softer and it’s a slightly contrasting flavor to the main body of the fudge. What you SHOULD use are milk chocolate chips. I’d put them out before I realized they weren’t the ones I wanted to use. It starts out like any normal fudge (well – the kind WITHOUT condensed milk, which are the only ones I’ll cook now).Īnd go right ahead and ignore those mini chocolate chips in the photo…. I AM working on some new recipes… )īut for today, let’s just stick with this chocolate fudge with its INCREDIBLE chocolate chip topping.īecause, really, the awesomeness here deserves a massive amount of attention. Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it.Did I REALLY just publish THREE fudge recipes in a row?Īnd I may do it again one day…. That’s because that one wasn’t 100% set because I was impatient. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my white chocolate fudge. I burnt my sugar the one time I tried the other method and it just wasn’t worth it.Īnother important part of this recipe is that you refrigerate the fudge until it is fully set. I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy. There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I love making it for parties or the holidays because it serves a whole lot of people. Calling all white chocolate fans! Knowing quite a few people that are all about white chocolate instead of other chocolates, I wanted to include them in my fudge journey and create a recipe just for them! This white chocolate fudge recipe was adapted from my chocolate fudge recipe and it is so so so easy to make.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |