![]() ![]() The five minutes need to be at a full boil. Continuously stir the sugar and evaporated milk mixture while it is coming to a boil.I even keep the buttered pan right next to me, so I can quickly pour in the fudge. To quickly add and mix the remaining ingredients–butter, chocolate chips, marshmallows, vanilla, and nuts–put them by the stove for easy access once sugar mixture is finished boiling.You’ll love it! Best Tips for making Classic Chocolate Fudge See if you can round up everything you need for a batch of fudge. The only way you can ruin this recipe is if you don’t stir the sugar and evaporated milk mixture when it is boiling. To speed up cooling time, put it in the fridge.Ĭlassic Chocolate Fudge is very versatile and almost impossible to ruin. Let fudge cool completely for a few hours on the counter before cutting and serving.Then, gently use your finger or a butter knife to press the nuts down into the fudge. If only putting nuts in half of the fudge, sprinkle them now onto half of the fudge. ![]() Scrape that little bit out onto a separate plate, or just leave it in the pan.
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