I would love to swap fudges someday with you. I also consider mine to be old- fashioned gourmet fudge. This is the reason the milk took longer to boil back then. Your recipe did this however but quickly because the corn syrup and half n half acts of condensed milk as a substitute, which turns this into a quick recipe, not stating it can’t be called old – fashioned, but recipes from way back that were made with fudge was made from milk, not half n half nor cream. This process was the boiling of the mixture, it boiling up, it boiling back down and then the final stage. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Beat with wooden spoon until thickens and. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 ½ tablespoons of the butter, half-and-half, and corn syrup. Boil, without stirring, to 234 degrees (soft ball stage). Bring to a 'bubbly' boil over medium heat, stirring constantly. Remove the saucepan from heat, add the butter and vanilla, place the pan on a wire rack, and let cool to 110 degrees Fahrenheit, then beat the fudge mixture until it begins to thicken. Combine dry ingredients in heavy 4 quart saucepan. Old- fashioned gourmet fudge took a process of time back in the day of around 30 minutes of cooking time on the stove. Lightly grease an 8 or 9-inch square pan. I have searched this internet over and over for old- fashioned gourmet peanut butter fudge and still have not found my recipe. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Quickly pour the fudge mixture into the greased 8x8 serving dish. Mix in a heavy 2-quart saucepan 2 1/4 cups sugar, 3/4 cup PET Evaporated Milk, 16 large marshmallows (or 1 cup marshmallow creme), 1/4 cup butter or margarine, and 1/4 teaspoon salt. Keep stirring until all ingredients are well mixed. Add the peanut butter, butter, and vanilla to the mixture. I have been making fudge since I was in the kitchen learning as a little girl, ( which was at least 45 years ago) yeah, lol, we will say that. If you are able to form a soft ball with your hand, the mixture is ready.
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