![]() ![]() The mix should begin to thicken under your spoon. Once your mix is smooth, you want to turn up the heat to a rolling boil.Īllow this to bubble away with gentle stirring for approximately 15 minutes.Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.Total time: 2 hours 30 mins (plus 2 hour rest time) Ingredients Enjoy the amazingly smooth texture and creamy goodness!īe sure to put leftovers in airtight containers, and store in the fridge.If a really basic fudge recipe if what you’re after, then make sure to look below! Overview Allow to cool completely, then cut as desired. Place it in the prepared pan, or … wrap it in plastic. You don’t want to waste a speck of it! Just knead it enough to pull it all together, and … … then shape it however you desire. As you’re working it, you can scrape all the little bits off the slab, and incorporate them into the whole. At this point, just knead it with your hands, like bread dough. Now’s the time to add 1 cup chopped nuts or any other mix-in. Instead of being stretchy, it will begin to look like it’s going to crumble. After a few minutes, it will begin to lose its glossy sheen and set up. I like to use a spoon in each hand and pull the candy in opposite directions like a taffy pull. Allow it to sit and cool for 2-3 minutes, and … … then begin stirring it with wooden spoons or a bench knife. Watch it carefully! Pour the entire mixture onto a marble slab, and do NOT scrape the sides of the pan. At my house, it takes about 5 minutes to get to that stage, but will vary depending upon your altitude. ![]() ![]() If it holds together well enough to form a soft, pliable ball, it’s ready). (If you don’t have a thermometer, test the candy by removing from heat and drizzling about a teaspoon of it into a bowl of ice water. When the mixture reaches 240 degrees F, or the soft ball stage, immediately remove from heat. Do NOT stir it or scrape the sides anymore! Even one granule of sugar can cause the whole batch to turn sugary. Then … … brush down all sides with a pastry brush dipped in a little hot water. When it reaches a rolling boil, remove the spoon, and clean all the way around the edge with a rubber spatula. With a wooden spoon, stir until mixture begins to boil, trying to keep the sides of the pan clean. It’s the way I’m going to make it from now on! Easy Step-By-Step Instructions for Old- Fashioned Marble Slab Fudge In a heavy 3-quart pot, whisk togetherġ cup heavy whipping cream. If you have access to a marble slab, this is the way to make fudge. You can take the basic recipe and add nuts, marshmallows, chocolate chips, sprinkles, coconut, or anything you want. The funny thing is that making fudge on a marble slab isn’t even difficult, and the resulting confection is pure bliss. … But in my opinion, the one bowl, microwave, 5 ingredient recipes can’t compete with marble slab fudge! I guess that I assumed there were easier ways … which there are, and I’ve recently posted some. This is the way my mother and aunts make it, but I was always intimidated by the marble slab. I’m on a perpetual quest for the perfect recipe. Anyone who knows me knows that I love fudge.
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