![]() ![]() And, a little goes a long way with this fantasy fudge. I wish I had thought of it before embarking on this recipe, but now I know for the next time I make fudge how to serve it in a classier way!įor big gatherings and holidays fudge is a simple way to give the whole crowd a little something sweet and rich to celebrate with. ![]() Sometimes you can find the mini paper baking baking cups in the baking aisle at the grocery, too. Or for a really cute presentation you can set each small square of fudge into a candy cup which you can get from the craft supply store in the cake decorating aisle. You can serve these from the pan or use a cutting board or plate to serve. Either way make sure to line it with parchment or wax paper so that you can lift the fudge out once it has set. This shortcut simplifies the whole process and ensures a good result every time.įor extra thick pieces of fudge use a 9″x9″ pan to set the fudge. Like a lot of quick fudge recipes this one relies on marshmallow creme to get that perfect, smooth texture. Add food coloring to mixture in large bowl until desired shade of oranges is reached. Stir in orange extract and transfer a third of the mixture into a separate bowl. Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Bring to a boil and stir continuously for 6 minutes. Microwave in 30-second intervals until melted, stirring in between. Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. And that’s what this fantasy fudge delivers! Plus this is a quick fudge, so you won’t have to spend a lot of time making it. In a large microwave-safe bowl, combine white chocolate chips and vanilla frosting. There are so many types of fudge, but I do love a basic fudge with just chocolate and nuts for most occasions. Those rich, decadent little squares of heaven bring a smile to my face every time. Don’t let the process scare you off, this treat is 100 percent worth giving a try.Certain times of the year I start to get a hankering for some fudge. A candy thermometer and possibly another set of hands for the stirring stage will make this recipe much easier. ![]() While the ingredients used here are all pretty simple, as with many candy recipes, there are some specific steps you need to get right. I decided to keep things classic and go with pecans in my version. Ingredients 3 cups granulated sugar 3/4 cup butter 1 (5 oz) can evaporated milk 12 oz semi-sweet chocolate chips 1 (7 oz) jar marshmallow creme 1 cup. I can’t help thinking that peanuts would be pretty tasty too. ![]() The choice of nuts is up to you, but the popular choices have historically been pecans and walnuts. From there you’ll find other baking staples. If you take a peak at the ingredient list you’ll see that this recipe calls for a hefty six cups of sugar. The instructions varied a bit throughout the years, but the ingredients have stayed largely the same. People know a good Christmas treat when they taste it! From there it seems to have made the rounds throughout the nation. The name alone was enough to grab my attention and after a little research I learned this candy has quite the history! It was first published in 1936 in the food column of The Daily Oklahoman where it was called Aunt Bill’s Brown Candy. Until recently, I had never heard of Oklahoma Nut Candy. ![]()
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