![]() Freeze for up to a month and thaw in the fridge. ![]() 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. Sweetened condensed milk is an ingredient in many baking recipes. Directions Butter an 8-inch square baking pan line with parchment paper, allowing a 1-inch overhang. Next, sugar or other sweetener is added to the milk, both to sweeten it and to prolong its shelf life. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Heat the butter, heavy cream, sugar and salt over medium heat and bring to a boil. Condensed milk is just normal milk taken from a cow that has had all or most of the water removed: the milk is simmered over low heat until the water evaporates. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. STEP 3: Pour hot mixture into a mixing bowl and add in the vanilla and powdered sugar. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). The texture and flavor of fudge vastly improves as it sets and cools. STEP 2: In a large saucepan over medium high heat, combine sugars, cream, butter and salt. In a large saucepan, combine butter, marshmallows, sugar, cream, and salt cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon. ![]()
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