![]() I decreased the time and it turns out perfectly creamy every time.Ĭlick here to see my other desserts and here to see Christmas dessert ideas. As I played with the timing of cooking the fudge over the years I realized their recipe has you cook it too long, resulting in a less creamy, more overcooked fudge. Place baking chips in a medium mixing bowl and microwave on high for a minute, then stir. This recipe is adapted from Kraft’s fudge recipe. It’s a fun tradition for my kids and they squeal every year when I start to get the ingredients out for making it. 2: Place the sweetened condensed milk and white chocolate chips in a medium saucepan. Bake, stirring occasionally, for 8 to 10 minutes or just until the almonds start to turn very lightly golden brown. If I haven’t sold you yet, go make this fudge! We bring it to neighbors every Christmas and it’s the perfect easy holiday treat. Spread the almonds out on a baking sheet. It’s so adaptable and honestly delicious even just plain. Or swap out the chocolate chips for butterscotch chips or peanut butter chips. It can be adapted easily – add crushed candy canes on top, or toffee bits, or andes mints.It’s honestly failproof if you follow the directions.It doesn’t require a thermometer or any candy making tools.It tastes about 100x better than the fudge kits that Carnation sells.It’s creamier and richer than most fudge.That’s probably 5-10 batches a year for 15 years!Īfter making it dozens of times I can tell you why I love it more than any other fudge I’ve tried: Sometimes I can’t believe how much I’ve made this fudge in my life – I started making it when we got married over 15 years ago, and have made it every Christmas since. Work slowly and carefully.Adapted from the Kraft fudge, this Easiest Creamy Chocolate Fudge is a little creamier than the original but still just as easy & delicious. Boiling sugar can cause extremely bad burns. Stir the mixture occasionally until the sugar dissolves and it comes to a boil. Stir carefully to keep sugar from getting stuck on the sides. CautionĪs with any time you work with hot sugar syrups, use a lot of caution. Step 2: Combine sugar, milk, chopped chocolate, salt, corn syrup and butter in the sauce pot. They aren’t exactly the same but close enough for this recipe. If you cannot find white syrup (vit sirap) substitute with corn syrup. Cut into squares and store in an airtight container in the refrigerator. Pour into the prepared pan refrigerate until fudge has set, about 2 hours. It’s made from a combination of beet and sugarcane sugar and contains sucrose, fructose and glucose. Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. White syrup ( vit sirap) is a product commonly found in Sweden. Vanilla extract or vanilla sugar just won’t give the same depth of flavor. It’s not really Vaniljfudge: Swedish Style Vanilla Fudge without the vanilla flavor! White Syrup I know they are a bit of a splurge item but they really do make all the difference. Vanilla Beansīecause so much of the flavor in the fudge comes from vanilla it is very important to use real vanilla beans. There is a large amount of white chocolate in the fudge so it’s not as sticky as a caramel would be. I have another caramel recipe that uses the same technique, chokladkola, but the ratios are very different. Swedish fudge on the other hand is made by emulsifying chocolate with caramel. When I made fudge in the States it was “seeded” with a crystallized sugar fondant and worked on a table so the “seed” would spread and grow through the whole fudge. The methods for making them differ as well. It’s crumbly and crystallized, not at all smooth. American fudge, while also sweet and delicious, has a very different texture. I have found that Swedish style fudge is soft and creamy. Its soft, very sweet, and delicious! Swedish Fudge vs. Vaniljfudge: Swedish Style Vanilla Fudge is almost creamy in texture.
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