This method is sometimes used without access to an accurate cooking thermometer. Rinse and wipe dry the end of the thermometer after every use. Take care not to touch the bottom of the pan with the thermometer as this will give an inaccurate reading.Then peel the fudge away from the parchment paper and serve.Ī cooking thermometer is the most efficient way of gauging when to turn off the heat.įor accurate results when using a cooking thermometer: Remove from the fridge and cut the fudge into squares or rectangles.Pour into the greased tray, cover with plastic wrap and chill in the fridge for 30 minutes.A longer beating gives a chewy fudge, and shorter beating it will be more crumbly. Stirring quickly prevents sugar crystals from reforming and making it grainy.At this temperature the fudge is no longer hot, just warm and the crystals formed around the edges will have hardened so they will not affect the texture of the fudge. Leave the mixture to cool to 46℃/115℉, then add the butter and vanilla.It normally takes 30-35 minutes to reach this temperature, although different factors might affect it such as type of pan, the heat, weather and altitude. As soon as the mixture reaches 114℃/238℉, remove the fudge from the heat.If you do not have a cooking thermometer, you could use the soft ball method (see details below), but a thermometer is the most accurate way to tell when the fudge is done.My favourite thermometer is the Thermapen (affiliate link) as it is ergonomic, fast and accurate. Use a cooking thermometer to measure the heat in the center of the mixture.Turn the heat down to the lowest setting and allow to simmer (uncovered). Once it starts to boil, DO NOT stir again.Bring to a boil while stirring the mixture.Combine the cocoa powder, sugar and milk in the pan before turning on heat to medium.Use a heavy bottomed medium saucepan for even heat distribution, and a wooden spoon for stirring.This is to help the paper stick to the sides of the pan. Grease a 20 cm/8 inch pan with oil or butter and line with parchment paper.This variety of fudge is our favourite as we love the soft crumbliness compared with the smooth, creamier type made with condensed milk, or very rich fudge made with cream.įor this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.Ĭhocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.įollow these tips and easy to follow instructions for perfect fudge every time. It is made using milk and sugar rather than condensed milk. This classic chocolate fudge is wonderfully rich, dense, crumbly and melts in the mouth. Easy to follow instructions for the best chocolate fudge every time!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |