Chocolate fudge recipe for Holiday season.
Who does not like Rocky Road Fudge, or fudge in general. The well made once are expensive at stores (but worth it). But once I figured out how to make it, I never went to stores for it. Only down side is... you will end up with quite a bit of fudge at home. Better to prepare for a party and love to share. May be prepared in different variations with walnuts, pistachios or cashews instead of marshmallows (in step-6).
Ingredients:
- 1 cup - Sweetened evoprated Condensed Milk
- ¾ cup - Granulated sugar
- 2 tbsp - unsalted butter
- 2 cups - white mini marshmallows
- 1¼ cups - Chocolate chips (I prefer dark chocolate)
- 1 tsp - Vanilla essance
- a pinch of salt.
Method:
- Generously grease an 7in cake pan and keep aside.
- Mix the butter, sugar, evaporated milk and salt in a heavy cooking pan.
- Stir over medium heat until the sugar has dissolved, then bring it to boil.
- Let it boil for 3-5 minutes or until mixture thickens, stirring all the time. (until the mixture reaches 1160C/2400F)
- Remove the pan from the heat and beat in the chocolate chips.
- Once the chocolate blends in, beat in the marshmallows and vanilla essence.
- Scrape the mixture into the prepared cake pan. Press the mixture in to the corners and spread it evenly with a flat spatula.
- If using, sprinkle the nuts over the fudge and press them into the surface so that it won't fall off.
- Cool, then score into squares. Chill, then cut them up to serve.
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