![]() Before it has completely cooled mark into squares with a knife.The advantage is that the batch lasts longer, as the other consumers are away at the dentist □. If you get it wrong, the bottom of the pan will have dark brown burnt sugar residues, and you will have made toffee instead (also good !) The taste is the same, but it can break your teeth.If you get it right, it should be fudge, and edible without breaking your teeth ☺️. At this point, and NO LATER, you pour it onto the baking tray. You will see what I mean – the mixture will start to change its consistency.Then at some point the mix will start to change texture. It will change colour to light brown and then a darker brown. Now keep stirring with a wooden spoon (non-stop) – if you stop stirring, it will burn and you will have toffee stuck to the pan.When you can see the sugar just beginning to burn (little brown bits in it), then add the condensed milk. Melt the butter in a saucepan and slowly add the sugar.The photo below shows what happens in our house if you do not remove the fudge from the tin fairly quickly and hide it away somewhere: □□□□ It has plenty of calories and it is SOOO tasty! Hide the box! So it may not be the healthiest of treats, but hey, show me any healthy fudge recipe! Needless to say, this sweetened condensed milk fudge recipe has plenty of sugar in it. The only difference in the recipe is the moment you take it off the heat. Or you can make the hardest and tastiest brittle TOFFEE (that will break your teeth in real time)!īE WARNED!! Make it (and eat it) at your own risk! (Beware, as this will rot your teeth in time if you do not clean them properly)! You can make the most delicious moreish fudge you can imagine. Unless of course you ‘fudge’ the recipe and make toffee instead! Hybrid Recipe It has a sort of crystallized, grainy, crumbly texture. Microwave on high for 1-1.5 minutes, in 30-second intervals. Today, you can find an endless array of fudge varieties, including peanut butter, caramel, mint, and even combinations like sea salt and dark chocolate.įudge has also become a canvas for creative culinary minds, who have infused it with flavours ranging from exotic fruits to spicy chilli peppers.īut the fudge in this recipe has no flavouring, apart from flavours from the three ingredients: sweet condensed milk, sugar and butter. In a large mixing bowl, combine the chocolate, sweetened condensed milk, and extract. The vanilla fudge you buy in the shops in the UK commonly has a sort of smooth, gooey consistency. Tip the mixture into an oiled baking tray and leave to set and cool for a couple of hours.You lucky people get free access to this secret recipe right HERE !! Types of fudge.Once your mixture is ready take it off the heat and mix with a hand whisk for 8 minutes then finish off at the end beating by hand (with a wooden spoon) for a couple more minutes. ![]() To check if the mixture is ready add a spoonful to a jug of iced water, if it turns to fudge it is ready.
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