![]() ![]() Once you've reached the softball stage, you can add in the chocolate, marshmallow creme, and vanilla, and proceed with the recipe! Note, if you are using this method (and anytime you're working with boiling sugar, really), you should take extra caution not to touch the sugar while hot. This is called the softball stage of candy making. Once your fudge reaches the point where it maintains a shape (not just strings) in the water, and you can roll it into a ball between your fingers, you can remove the pan from the heat. Then, every few minutes, drop a scant, small spoonful of the boiling sugar mixture into the bowl. To enlist this method, you'll need to have a spoon and a bowl of cold water next to your saucepan. However, there is another way to determine if your Marshmallow Fudge is finished with one step, and ready to move on to the next! This is called the "Cold Water Method." NO THERMOMETER? TRY THIS - THE COLD WATER METHOD. Because knowing temperature is the key to success when it comes to making candy (i.e. Even when it comes to easy recipes, like this Marshmallow Fluff Fudge.Ĭandy thermometers are long, skinny thermometers with a clip attached to the back, which makes them easy to attach to a saucepan. This is why thermometers are so very important when it comes to candy making. Cut - Once the fudge has set up completely, remove it from the pan and cut it into 16 larger squares or into 1" squares for bite-sized pieces!ĭO I REALLY NEED A CANDY THERMOMETER FOR MAKING FUDGE?Ĭook times will often vary depending on your environment and your stovetop.Set aside for about 3 hours, until set up completely, or up to overnight. ![]() Smooth over the top and sprinkle with Kosher or Falk salt, if using. Set - Pour the fudge into the prepared dish and spread it to the edges using an offset spatula or spoon.A wooden spoon is best for this task! This should take about 2 to 3 minutes. Stir until the fudge has reached a consistency similar to thick frosting and it loses its sheen. Stir In Chocolate and Marshmallow Creme - Lastly, you'll remove the saucepan from the heat and add in the chocolate chips, marshmallow creme, and vanilla to the saucepan.As you might have guessed, you'll want to have a thermometer on hand when making fudge. Boil - Allow the mixture to boil until it reaches 234☏.Combine Ingredients - To start the fudge, combine the granulated sugar, butter (make sure it is at room temperature), evaporated milk, and salt in a saucepan over medium-high heat. ![]() Nonstick aluminum foil is best for this task as it molds easily onto the pan, and the fudge comes right off once set! As an extra precaution, spritz the foil with nonstick cooking spray as well.
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