I should have made extra to eat with a spoon one year older, still not wise enough. Frost or scoop over ice cream while the sauce is still warm and liquid. Toss in the chocolate chips, butter, maple syrup, and salt and mix until the butter and chocolate chips have melted. Next, pour the fudge mixture into a baking dish lined with parchment paper. Mix with electric beaters or a stand mixer until smooth and combined. Pour the hot butter and cream mixture over the white chocolate and fluff. Heat the raspberries over low heat in a sauce pan until they’ve reduced to about half their volume and cooked down to a sauce. Remove from heat and whisk in the packet of pink lemonade mix. 1 1/2 Tablespoons maple syrup(or any liquid sweetener).It was great on cake but would be good over ice cream, too. Heated, the sauce is easy to work with and at room temperature it hardened to a semi-soft, fudge consistency which was easy to cut through. I had no clue how it would turn out but I’m happy to report it was perfect. I love the pairing of raspberries with chocolate so I decided to make a raspberry chocolate sauce to go on top. Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from the pan to a clean bowl to cool.After I baked this cake recipe for my birthday, the cake looked good but a little plain so I decided to throw together something for the top. If you prefer peppermint fudge then substitute the vanilla extract with peppermint extract or even almond or orange. I would also recommend roasting the nuts first to give the best flavor to your fudge. The best time to add these ingredients is when you add the butter and vanilla. Yes you can add nuts such as walnuts, hazelnuts, pecans, pistachios, peanut butter, mini marshmallows, dried cranberries or even broken candy canes. Wrap it with some transparent wrapping and tie with a bow, or place on a decorative plate or how about place a stick in the middle and make fudge pops! Can I add Nuts or Peanut Butter Hot fudge sauce never tasted so good.įudge makes a wonderful gift idea. Or melt some of the fudge, either in the microwave or over a pot of boiling water and drizzle it over some ice cream or as a ganache on a cake. If by chance you have some leftover fudge or for some reason your fudge doesn’t turn out, don’t despair and certainly don’t throw it out! Cut up some fudge add it to some hot milk and stir until smooth and there you have some amazing hot chocolate, maybe the best you have ever had? Fudge will keep for up to 3 months in the freezer. You can freeze it either in pieces or the whole slab. How to freeze itįreeze the fudge in a double bag, well wrapped. In the fridge fudge will last 2 – 3 weeks. Fudged stored at room temperature can last from 7 – 14 days.įudge can also be stored in the refrigerator wrapped and placed in an airtight container. Wrap the cut pieces in parchment paper or aluminum foil and store in an airtight container or sealable plastic bag. For example, in this Fudge recipe, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees. To adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. Adjusting the Fudge Recipe for High Altitude Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss.Spread the fudge quickly in the prepared baking dish and let cool completely, even overnight (at room temperature). Remove the pot from the heat, add the butter and vanilla.
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