Yum! I've been wanting to make fudge this year, too! Was it easy, complicated, long...?
IS it fair to say 'all of the above'?I ended up cooking one twice because I didn't get it hot enough the first time.At the most basic, you heat a sugar mixture up to 236 degrees, add some butter (no stir) let it cool until its lukewarm,add vanilla, and then stir it until it is matte instead of shiny.I found another Alton Brown recipe, and that was the most helpful for me-- though I didn't follow it faithfully. I made one with milk, one with evaporated milk... it doesn't really seem to make that much of a difference as long as you do the heat, butter, cool, vanilla, stir thing...Yeah, as if I'm an expert after two tries LOL!
Oh, I should mention that the really pretty one (not cut) went into my mixer because my arm was tired... that's why its so smooth.The Alton Brown recipe:http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe/index.html
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