![]() Leave to cool completely and then refrigerate for at least 6 hours to allow to completely set before removing form the tin and cutting into pieces.Smooth the surface with a palate knife or spatula until even. Before the fudge becomes too firm, stop mixing and spoon into the prepared tin.After about 5 minutes of beating, throw in a handful of white chocolate and continue to beat for a further 5 to 10 minutes.The fudge should be allowed to cool whilst beating (for about 10 to 15 minutes). Cool very slightly and then pour into a mixer or large heat-proof bowl and beat.At this stage, remove from the heat and continue to stir until the boil has subsided.The mixture should be the consistency of runny honey – smooth but thick. Once the critical temperature is reached, continue to gently boil for a few minutes, but ensure the temperature does not rise above the soft ball limit.Use a sugar thermometer to judge this accurately. Allow to boil rapidly, stirring until the liquid reaches 112-115⁰ C / 234-240⁰ F(Soft Ball).Do not stop stirring, or you will burn the mixture. Once the liquid stage has been reached, increase the temperature to medium-high and bring the liquid to the boil, stirring constantly.The liquid should be creamy, buttery and golden. Pour the fudge into the prepared tin, leave for about 30 minutes, then score into 2.5cm squares while still warm. Remove the vanilla pod and beat vigorously with a wooden spoon until it becomes thick and just starts to lose its gloss (this should take about 10 minutes). Do NOT allow the liquid to come to the boil at this stage. Let the mixture cool, without stirring, for about 15 minutes. Heat the ingredients on a low heat and stir until the ingredients are fully combined, the butter melts and the sugar completely dissolves into a completely smooth liquid.Put all the ingredients (except the white chocolate) in a large heavy based saucepan and stir thoroughly.Base-line an 8 to 9 inch loose-bottomed square baking tin with baking paper.Sprinkles/nuts/fruit powders/chocolate decorations as desired Guide to Safe Eating & Cross-Contaminationġ teaspoon glucose (I used liquid glucose).Food – A Guide to Safe Eating & Cross-Contamination.Travel Tips & Planning (Abroad or at Home).Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Pasta Dishes, Sauces and All Other Things Pasta…. Carefully clip a candy thermometer to the side of the saucepan. ![]() Main Meals (inc Casseroles and Slow-Cooked).Batter : Pancakes, Blinis, Waffles & More.Sweet Extras : Icings, Fillings, Ganaches, Sauces etc.Tray Bakes, Brownies, Blondies & Flapjacks.Allow to set in fridge for 2 hours and cut into desired shapes. Transfer to the lined pan and flatten as much as possibleħ. Switch off the flame after 15 minutes and keep stirring for further 10 minutes. Slice the vanilla pod in half lengthways, and use the tip of a knife to scrape out the seeds. In a large, non-stick, wide-bottomed pan, add the condensed milk, butter and soft brown sugar. Place a glass of ice-cold water nearby, which you will use later to test the fudge. This is absolutely crucial as the caramel might get burned if you leave it on the flame.ĥ. Line a 20cm square tin with baking parchment. When the butter dissolves, keep a timer for 15 minutes and keep stirring. Add milk, vanilla essence and condensed milk.Ĥ. Place a heavy bottomed skillet over medium flame, add butter and brown sugar.ģ. Line rectangular pan with parchment paper and butter it.Ģ. Method for making caramel fudge with condensed milkġ. Ingredients for making caramel fudge with condensed milk If you decide to make these caramel fudge with condensed milk, keep in mind it takes a few minutes to cook over medium heat and you have to constantly stir so you don’t burn the mixture The amazing taste of this caramel fudge is just bliss and pretty easy to make. Yes, these caramel fudge will leave you begging for more! Tasty, yummy caramel fudge made with sweetened condensed milk that just melts in your mouth.
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