![]() ![]() When ready to eat, thaw a few minutes on the countertop, then watch all your self control vanish. Swirl in the fudge sauce and freeze at least six hours. Be sure to clean up the sides of the bowl with a finger. Pour in the condensed milk and vanilla and mix it up nicely before pouring the whole thing into a loaf pan. For that, whip up the cream for a few minutes with a hand or stand mixer – I wouldn’t do this by hand unless you want a very sore wrist after – until fluffy with soft peaks. If you’re not feeling it, you can buy your favorite storebrand sauce, but I really think you should try my rendition out.įor the fudge sauce, combine dark chocolate chips, cocoa powder, heavy cream, Kahlua (if you want), vanilla, and salt until melted and smooth. Then, the hot fudge sauce is up to you, though I provide a mega tasty and simple homemade chocolate overload containing a hint of Kahlua and a touch of salt because I love salty chocolate. Transfer the mixture into the lined pan and refrigerate for at least an hour, to firm up. Add the vanilla extract and whisk together until smooth. Microwave in 20-second spurts until the chocolate is mostly melted. ![]() This tiny little detail was the highlight of the ‘ dish’ in the end… a multi-leveled heart centrepiece on what was left of the vanilla fudge.You need three ingredients for the ice cream itself: heavy whipping cream (no skimping here!), sweetened condensed milk, and a good helping of vanilla extract or vanilla paste. In a microwave-safe bowl, combine your condensed milk with chocolate. I used the cocoa fudge to make a chocolate fudge heart which I layered on top of a coffee flavoured heart. The vanilla pod version was a favourite though – I let the pod boil away and the flavour quickly seeped into the gooey delight.Īs for infusing the fudge with a red chilli, one was not enough (sans pips) to give enough bite. Rum worked a treat but sherry didn’t taste too great. I ended up making a huge mess in the kitchen, when I decided to experiment with all kinds of different flavours. Pour into a greased 18 x 28 cm pan and leave to cool. Remove from the heat, add vanilla and beat mixture with a wooden spoon until it begins to thicken. (Place a drop of the mixture into a glass of water and it should form a soft ball when rolled between your fingers). Boil slowly, stirring all the time, until the soft ball stage is reached ± 25 minutes. Stir over a low heat until the sugar has dissolved.Īdd syrup and butter, stir till butter has melted.Īdd the Condensed Milk and stir until mixture comes to the boil. Place sugar and water into a heavy saucepan. We got back and I realized I didn’t have my special fudge recipe (from my Mom!) so bopped off to the Nestle web site at and wallah, there was a recipe very similar to the one we grew up with: Pour the mixture into the greased pan and spread evenly. Stir the ingredients together until the marshmallows have completely melted. Turn off the heat and add the nuts, mini marshmallows, chocolate chips, and vanilla. In a medium, microwave safe bowl combine butter and chocolate chips. Reduce heat to low and let the mixture simmer for 5 minutes. Prepare a 4x4 inch pan by lining with foil (leave a little overhanging the edges). Then, pour into prepared pan and let cool. We took a long slow walk down to the local village this afternoon to buy the ingredients for fudge. Beat with a wooden spoon until the fudge loses its sheen. ![]()
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