Texture of good fudge can also be changed by the preparation. I almost always add all kinds of nuts or coconut to accomplish this. Personally, I prefer my fudge to be more crunchy than smooth. Many of these ingredients not only add to the flavor but also the texture. Place pieces of parchment paper between each layer to prevent sticking.When you learn how to make gourmet fudge recipes you will probably want to add from a selection of other ingredients. To freeze: Can be frozen in an airtight container for up to 3 months. Place pieces of parchment paper between each layer to prevent sticking. To store: Keep tightly wrapped in plastic wrap or an airtight container for up to 2 weeks. Cut – Once firm, lift by the foil from the pan and cut into squares of your desired size.Allow to cool completely on a wire rack before moving to the fridge to chill and firm up. Sprinkle over the fudge and press down lightly to make sure the candy sticks to the top of the fudge. Pour – Pour your hot fudge batter into the prepared pan and let cool 5 minutes before sprinkling the top of the fudge with the candy cane pieces.Once chips have melted, stir in marshmallow creme and vanilla extract until fudge mix is smooth and even. Stir in – Remove the mixture from the heat and quickly stir in white chocolate chips until melted.Bring to a full boil over medium heat and stir constantly for 8-10 minutes or until the mixture reaches soft-ball stage (about 235° if using a candy thermometer). Combine – In a 2 quart saucepan, mix the sugar, sour cream, butter, and salt.Prep your pan – Line a 13×9 inch baking pan with foil.To make this white chocolate fudge recipe, simply: Candy canes - If you plan to top your fudge with candy canes, you'll need about 4 full size canes to crush.Vanilla extract – I like to use a clear vanilla extract to get a really white colored fudge, but any will do!.Marshmallow creme – Just one 8 ounce jar.White chocolate – Whatever your favorite may be!.Butter – Unsalted is best for this recipe.Sour cream - Sounds odd, but trust me.Sugar – You’ll need both granulated sugar and a light brown sugar for this one.See the full recipe card below for detailed amounts and instructions! To make this easy White Chocolate Fudge recipe, you will need the following ingredients. Line your baking dish – To get the most beautiful fudge, you want to line your baking dish with parchment paper leaving some over hang above the edge so that you can lift it out easily when ready to cut into squares.You need to move pretty quickly once you remove your mixture from the heat, so this helps ensure you get the smoothest fudge once you add all of the ingredients in. Prep your ingredients before you start – Have your white chocolate, marshmallow crème, and vanilla extract portioned out and ready to go in the bowl before you get started.Use good quality chocolate - Since white chocolate is the star of the show here you'll want to use a good quality one for top notch fudge!. If it has reached “soft-ball stage”, you will be able to roll the mixture easily into a ball while in the cold water but then flatten it once removed from the water. If you don’t have a candy thermometer that’s okay! You can use the soft-ball method by dropping a small spoonful of the hot mixture into a bowl of ice water. Use a candy thermometer – A candy thermometer is the most accurate way to know when the fudge reaches the perfect temperature, about 235°.Here are a few tips and tricks to keep in mind before you get started: Tips For Making This White Chocolate Fudge I love a classic chocolate fudge recipe, but white chocolate or vanilla fudge is the one that I can eat my weight in! This white chocolate fudge is incredible by itself, but add in some crushed candy cane and it’s an actual taste of Christmas.
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