For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts.MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips.CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk.Remove pie plate from water bath and cool, uncovered. butter, and a 14 ounce (net weight) can of sweetened condensed milk (not evaporated milk). Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. The only ingredients you need for this recipe are one pound of chocolate chips (both semi-sweet and dark work well), 4 Tbs. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Pour the contents of 1 (14-ounce) can of Eagle Brand ® sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. DULCE DE LECHE TOPPING VARIATION: Heat oven to 425☏ with rack in middle.Fold in two cups of Cretors Caramel Popcorn and add in the vanilla extract. CRETORS POPCORN VARIATION: Remove mixture from heat.Cook on HIGH (100%) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure.Remove from pan by lifting edges of foil. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.You can keep the squares of fudge in an airtight container in the fridge for up to 4 days. Once the fudge has cooled and set, cut it into pieces (I recommend small squares since the fudge is quite rich) and serve. Allow to cool slightly then cover it with plastic wrap and let set in the fridge for at least 4 hours. Pour the fudge mixture into the prepared pan.Add the chopped white chocolate and mix until it has melted and combined. You will need to work quickly at this point, since the fudge hardens fast once it cools. Once the caramel fudge has thickened, remove it from the heat. Keep an extra close eye on the stove the whole time and adjust the heat, if necessary, so the mixture doesn’t burn. Stir constantly until it’s simmering and the mixture is thick enough to coat the back of a spoon. In a large saucepan, heat the condensed milk, sugar, butter, golden syrup/corn syrup and salt over low or low-medium heat. If using, chocolate chips, you can leave the chips the size they are. Chop up your white chocolate into small pieces.Since fudge comes together quickly, it’s important to get your ingredients and pan prepared before you begin. I like to cut it into 36 small pieces, making a 6 vertical and horizontal cuts (a 6×6 grid) into the cooled square of fudge. Cut into small pieces: This caramel fudge is sweet and very rich.Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan.You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes). Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture.The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!). The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel.
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