If you want to go by weight and pull out your kitchen scale it is 24 ounces (by weight, not liquid). It is a 14 ounce can, and you are only using 8 liquid ounces. Do not use the entire can of Sweetened Condensed Milk.Some brands separate and this will help ensure success in your recipe. Mix the Sweetened Condense Milk in it’s can.Make sure to buy Sweetened Condensed Milk.I find that off brand white chocolate doesn’t always melt the best. Not all white chocolate is created equal. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.Because I want this recipe to turn out perfect for you, please keep in mind these final points. The same should go for when you are at home.įudge doesn’t necessarily last longer in the fridge. When you go to candy stores, the fudge is almost always stored as a large block and cut into fresh pieces only when the customer orders. If you cut the fudge into pieces before storing they will dry out faster. Wrap the block of fudge in wax paper for maximum freshness and only cut off squares of fudge as needed. You can use milk or dark chocolate chips for the base or you can do one white vanilla fudge recipe and one recipe using dark chocolate chips and make a swirled fudge! How to Store Vanilla FudgeĪfter your fudge sets, you can store it in an airtight container at room temperature for 2-3 weeks. You are also not required to have this fudge be a white fudge. Stir in the toppings or sprinkle them over the top after pouring the fudge in the baking pan. The fudge will cool quickly so do this as fast as you can to avoid weird lines.įor a variety of textures and flavors you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it cools at all.That way you won’t get any curved edge pieces. If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can. Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge.
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