I'm making it for Christmas gifts this year. I made a double recipe in a 9x9 pan, and I think it would be thick enough in a 9x12 or 9x13. It set up quickly and peeled off the foil just fine. This is sooooooo good! I agree that it was a little thick, but otherwise it was fine. Overall, everyone really liked it and didn't seem to care that it was a little gooey. Since I am new to candy-making, I am not sure how to fix this. However, it didn't set up as firmly as I would have liked. We loved the flavor of this fudge, very chocolaty with great cherry flavor and texture. Next time, I would make this in a square 9x9, instead of the loaf pan. So, instead of cutting it into squares, I rolled it into balls and in cocoa powder like truffles. It was really gooey even a few days later. I also had trouble with the fudge setting up. The flavor was super chocolate, which was great. Never has a batch failed to set or to win praise. It is a great starting point for experimentation. Over the past four years this recipe has become the traditional "teacher thank you gift." We have had fun making mocha fudge, hot pepper fudge, ginger fudge, orange fudge, and of course black forest. Note: make sure the exact temperature of 230 is reached or it will not set up properly, it seems like it takes forever to go the last few degrees. This continues to be an often requested favorite. Next time, I may try melting the chocolate chips and piping stripes on the top though. It sat out all day for everyone to munch on at work and remained perfect. I also used a 9x9 pan instead of the loaf pan. I took the other reviewer's advise and watched the temperature closely. This was a fun recipe to make and my family LOVED it! I let the sugar mixture cook a bit longer as I didn't use a candy thermometer and it set really well. anyone know the answer to this ? thanks much. i am guessing it is in the bowl with the chocolate chips but it's not mentioned anywhere. ![]() I don't see when you add the marshmallow creme. there seems to be no mention in the directions. Wondering when you add the marshmellow fluff. Just unthawed it after about 3 weeks in the freezer and the flavor was Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving. ![]() Transfer fudge to prepared pan smooth top. Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Boil until thermometer registers 230☏, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan. Place first 4 ingredients in medium metal bowl.
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