Pour the fudge into the prepared baking dish and smooth the top.The longer you beat it, the thicker it will be, so don’t beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes). With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy.Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla.The fudge will need to boil for 10-15 minutes to reach the soft ball stage.If you don’t have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage. If you’re using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C).Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.Butter an 8x8 inch baking dish and set aside.21 Christmas Treats that Aren’t Cookies.Here are some more great treats for the holidays for you: If you want your fudge to be harder, beat it a little longer before spreading it in the pan. I wanted the fudge to be on the softer side, so I beat the mixture for about 4 minutes on low speed, just until it started to thicken up. When beating the brown sugar fudge with an electric mixer, it will continue to thicken the longer you beat it.If you have the same problem, this spatula candy thermometer is the way to go! The regular kind that clip onto the side of the pot don’t work for me as my pots have a lip on the rim so the thermometer won’t clip on and sit straight down the side of the pot. I absolutely love this one, that’s built right into a silicone spatula, so it’s very easy to use. The easiest way to know when the fudge is ready is to use a candy thermometer.
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