![]() With a damp towel wipe sugar crystals from the pouring side of the pan. Place pan over low heat stir until mixture comes to a boil.Ĭook mixture to a soft ball stage (236F degrees) stir frequently to prevent scorching. ![]() 2 ½ Squares (2 ½ ounces) unsweetened chocolateīreak chocolate into small pieces in saucepan add sugar, salt.Special options for added flavor and texture are listed below the recipe. Learn how to make gourmet fudge recipes with this basic chocolate recipe. That alone is well worth the effort! BASIC CHOCOLATE FUDGE RECIPE If you learn how to make gourmet fudge in your kitchen you will also have the lingering fragrance from the cooking, especially chocolate fudge. In my opinion when you make homemade fudge, it is always so much better than store bought. One of these methods might be more convenient than others for some of you. There are many recipes which also instruct you to use a microwave, electric skillet or the oven. My common way of cooking fudge is on the stove top. Many of you may be happy to know that you can learn how to make gourmet fudge recipes by various heat methods. Sometimes the mixture is to be beaten until it stiffens and then it is to be spooned into the prepared pan. After cooling, other ingredients like vanilla and butter might be added. Usually the cooling is cooled to room temperature about 50 to 60 minutes. Make sure the hot pan is not directly on the counter top). (I place it on a cooling rack on the counter. If recipe instructs you to cool and beat the fudge, set the pan off the heat. I have found that the fudge becomes more grainy or sugary. Although some recipes instruct you to STIR until temperature is reached, I generally DO NOT STIR after the mixture begins to boil. Cook over medium heat until thermometer reaches temperature or “stage” recipe instructs usually 234F to 238F degrees. Place over medium heat and stir constantly until mixture begins to bubble. Combine listed ingredients (Instructed in recipe) in a heavy saucepan. Unless the recipe specifies otherwise this is my procedure for stove top cooking. ![]() For all fudge and other candy recipes read the recipe over thoroughly. NOTE: If you are just learning how to make gourmet fudge recipes this is generally how I do it. For smoother fudge let the syrup cool before beating allowing the formation of smaller crystals. If you like a firm grainy chocolate fudge, beating the syrup while hot will encourage the formation of large crystals. Texture of good fudge can also be changed by the preparation. I almost always add all kinds of nuts or coconut to accomplish this. Personally, I prefer my fudge to be more crunchy than smooth. Many of these ingredients not only add to the flavor but also the texture.
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