Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. In large saucepan combine first 5 ingredients. Grease a 9-inch square baking pan set aside. 12 oz (~2 cups) semi-sweet chocolate pieces.Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature. Most of the time, cooking time will not exceed 5 minutes. Otherwise, cook for another 30 seconds and try the test again. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. If you put it in your mouth, it will be slightly chewy. After it cools in the water ( about 10 seconds), you should be able to roll it into small ball with your finger tips. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. Before you start cooking, fill a small dish with ice water and set aside. *The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Remove from heat, stir in white chocolate chunks until they are melted. In large saucepan combine first 6 ingredients. 1 – 2 Tbsp maple flavoring (depending on how much maple flavor you want).12 oz (~2 cups) white chocolate chunks (not white baking bits).Store the fudge in an airtight container, separating each layer with parchment or wax paper so it’s easier to take them apart. When ready to eat, thaw in the fridge overnight. Wrap the fudge tightly in plastic wrap or aluminum foil, and place it in the freezer. Or, pop it in the fridge where it will stay fresh for up to one month. Place fudge in an airtight container and store at room temperature for up to 2 weeks. So, you may have to put it back in the microwave to help it melt faster.įudge keeps for a long time, so feel free to make a big batch! Here’s everything you need to know about storing those leftovers. However, white chocolate chips will not melt as quickly as milk chocolate chips do. Simply swap chocolate for white chocolate. Want to make peanut butter fudge instead? Easy! Just swap the chocolate chips with peanut butter. Want to make this fudge for the holidays? Add a festive twist with crushed peppermint candies on top. That way, once the fudge hardens, you can easily lift the whole tray by the foil. Instead of greasing your pan, line it with a non-stick foil. No marshmallow cream? No problem! Instead of using marshmallow creme, a bag of marshmallow minis works just as well.While the original recipe only called for margarine, try using butter for a much better flavor. Add more flavor! You can easily switch up or add more elements to make your fantasy fudge even more fantastic! How about adding roasted pecans, cherries, butterscotch chips, and white chocolate chips? There are no wrong answers.I’m telling you, there is no way you can fudge this up! Tips and Tricks For Making the Best FudgeĬheck out these easy tips and tricks to make your homemade fudge the life of the party. This recipe comes together in just 20 minutes from start to finish. But then, Kraft changed the recipe on us!ĭon’t worry, this recipe is the OG. The only difference is everything melts in the microwave to make your life easier. It originally debuted on the back of the Jet-Puffed Marshmallow Cream jar and was an immediate hit. The Easiest Microwave Fantasy Fudge Recipeįantasy Fudge was the brainchild of the Kraft company in the 1960’s. But you won’t need a nap after whipping together this easy-peasy recipe. Fantasy fudge is the stuff dreams are made of.
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