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...
My first attempts at fudge: traditional chocolate, and chocolate orange...
3 comments:
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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