Red Hot Chocolate Fudge: Add 1 tablespoon crushed red hot candies and a few drops of red food coloring to melted white chocolate.Chocolate Maple Fudge : Add 1/2 teaspoon maple extract to melted white chocolate.Chocolate Strawberry Fudge : A dd 1-2 tablespoons strawberry preserves to melted white chocolate.Almond Joy Fudge: Add 1/2 teaspoon coconut extract and 1 tablespoon chopped almonds to melted white chocolate and top with sweetened shredded coconut if desired.Chocolate Coconut: Add 1/2 teaspoon coconut extract to melted white chocolate.Mint Chocolate Fudge: Add 1/2 teaspoon peppermint extract and a few drops of green or red food coloring (if desired) to melted white chocolate. Top with peppermint candy pieces.Confetti Fudge : Add 1 tablespoon rainbow sprinkles to melted white chocolate.Cookies & Cream Chocolate Fudge : Add 1 tablespoon crushed Oreos to melted white chocolate.Chocolate Espresso Fudge : Add 1/2 teaspoon espresso powder to melted white chocolate. Top with chocolate covered espresso beans.Chocolate Cherry Fudge : Add 1 tablespoon chopped dried cherries and a few drops of red food coloring to melted white chocolate.Chocolate Orange Fudge : Add 1/4 teaspoons finely shredded orange peel OR 1/2 teaspoon orange extract and a few drops orange food coloring to melted white chocolate. Top with orange candy slices or candied orange peel if desired.Chocolate Peanut Butter Fudge : Add 2 tablespoons smooth or crunchy peanut butter to melted white chocolate.Add a few drops of food coloring to distinguish flavor if desired. Extracts: Add 1/2 teaspoon flavored extract to melted white chocolate.You can keep the squares of fudge in an airtight container in the fridge for up to 4 days. Once the fudge has cooled and set, cut it into pieces (I recommend small squares since the fudge is quite rich) and serve. Allow to cool slightly then cover it with plastic wrap and let set in the fridge for at least 4 hours. Pour the fudge mixture into the prepared pan.Add the chopped white chocolate and mix until it has melted and combined. You will need to work quickly at this point, since the fudge hardens fast once it cools. Once the caramel fudge has thickened, remove it from the heat. Keep an extra close eye on the stove the whole time and adjust the heat, if necessary, so the mixture doesn’t burn. Stir constantly until it’s simmering and the mixture is thick enough to coat the back of a spoon. In a large saucepan, heat the condensed milk, sugar, butter, golden syrup/corn syrup and salt over low or low-medium heat. If using, chocolate chips, you can leave the chips the size they are. Chop up your white chocolate into small pieces.Since fudge comes together quickly, it’s important to get your ingredients and pan prepared before you begin. I like to cut it into 36 small pieces, making a 6 vertical and horizontal cuts (a 6×6 grid) into the cooled square of fudge. Cut into small pieces: This caramel fudge is sweet and very rich.Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan.You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes). Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture.The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!). The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel.
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