When chips are mostly melted, add sweetened condensed milk and corn syrup. Stir in the nuts and pour into the greased pan. Blend with a stick blender or mixer until smooth. Place cut-up butter and milk in the well - do not stir Microwave on high for 2 minutes and add the vanilla. Combine the sugar and cocoa in a large microwavable bowl, and make a well in the center. Allow chips to melt stirring occasionally to prevent sticking. Grease an 8' x 8' square pan to hold the fudge. Melt butter in pot over medium heat until melted. Transfer this to the prepared pan and use an offset spatula to smooth out the top from end to end.Īllow the fudge to cool at room temperature before covering tightly with plastic and refrigerating for 8 hours before cutting and removing. This will help lift the fudge out of the pan when it is time to cut it. Remove the thermometer and use a wooden spoon to stir the mixture until it thickens, lightens in color and looses its sheen, about 6 minutes. Stir in milk and vanilla, then sugar mix well. Remove from heat quickly stir in light and dark corn syrup, a little at a time. Transfer the thermometer to this bowl and when it registers 110° F add the vanilla. Melt butter and chocolate together in double boiler or bowl set over boiling water. Pour the mixture (without scraping) into the bowl with butter. Microwave for 90 seconds at 70 percent power. Insert a thermometer and cook to 238° F (soft-ball) without further stirring. In a large, microwave-safe bowl place 2 cups of chocolate chips and a 14-ounce can of sweetened condensed milk. Use a clean brush dipped in water to wash down the insides of the pan to prevent crystals from forming. When it comes to a rolling boil, start testing for soft-ball stage in about 3-4 minutes (soft-ball. While stirring, bring to a boil on low heat. In a large saucepan, combine sugar, milk, and Karo. Stir constantly until the sugar dissolves and raise the heat to medium bring to a boil.
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