Mai
Junior Member
Posts: 69
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Post by Mai on Nov 12, 2002 12:01:31 GMT -6
Chocolate Fudge
Makes 40 pieces
1 cup heavy cream 1 cup sugar 1/3 cup light corn syrup 1 tablespoon unsalted butter 3 ounces bittersweet chocolate, finely chopped 2 ounces unsweetened chocolate, finely chopped
In a heatproof mixing bowl or a heavy saucepan, combine the cream, sugar, and corn syrup. Place the bowl over the saucepan on the range, over a medium-high heat. Heat the mixture, stirring occasionally, until a sugar (candy) thermometer reads 222 to 224 degrees F.
Add the butter and the two chocolates to the cream and sugar mixture. Continue stirring until the chocolate is melted, and all of the ingredients are combined.
Line an 8-inch square pan with plastic wrap, covering the entire surface. Pour in the fudge mixture and smooth it out, until it forms a flat sheet. Place the pan in the refrigerator for 1 hour.
Remove the pan from the refrigerator and turn it upside down, on a clean cutting surface. Peel the plastic wrap away from the fudge. Slice the fudge into 1-inch squares.
NOTE: The chef heats the ingredients in a restaurant-quality copper bowl because copper is an excellent conductor of heat. The bowl shape is valuable because it has no corners to catch and overheat the mixture. If you use a heavy pot instead of a bowl, make sure to keep stirring in the corners and against the sides to avoid any burning.
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Post by Robyn2 on Nov 22, 2002 11:39:18 GMT -6
Here's another fudge recipe. This one is from Borden Eagle Brand Sweetened Condensed Milk. It's yummy.
Festive Fudge
Ingredients 3 c. (18oz) semi-sweet chocolate chips 1 (14oz) can Eagle brand creamy chocolate or original sweetened condensed milk ****not evaporated*** Dash of salt 1/2 to 1 c. chopped nuts (optional) 1 1/2 tsp. vanilla extract Directions In heavy saucepan,over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined 8 x 9 square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper, cut into squares. Store in fridge covered
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