We learn from our mistakes and they make us (and our food) better the next time. Pour fudge into prepared pan, and spread in an even layer. Continue to microwave, stirring every 30 seconds, until mixture is melted and smooth. I’ve messed up plenty of recipes, but if you really want it, make it again. Stir together semisweet chocolate chips, bittersweet chocolate chips, sweetened condensed milk, and butter in a large microwavable bowl. Instructions: Combine in saucepan milk, sugar, butter, salt, cream and corn syrup and cook on medium heat to soft ball stage or 238 F on a candy thermometer. Make sure the thermometer isn’t touching the bottom of the pan, or you’ll get an inaccurate reading. On one trial, I made the mistake of cooking the fudge too long and thought I was going to have to throw out my pan because the fudge ended up rock hard at the bottom – oops!
Thermometers do go bad after a while, so it can give you a false reading.
#Old fashioned vanilla fudge recipe how to
That’s one thing my grandmother never showed me how to do (probably because I was so busy begging for pie). I tend to get it wrong when I drop it into cold water to test it. Unless you are comfortable with dropping the fudge into cold water, use a thermometer. Mix above together, then moisten with milk. I made the mistake of using the small one and it kept wanting to boil over and I had to remove it from the stovetop and never finished it. 2 cups fruit sugar, 1/2 cake unsweetened chocolate, small pinch of salt, butter size of walnut. The mixture will boil and overflow and you’ve got a big mess on your hands. Add vanilla and salt and beat until very firm until it starts clinging together in a ball. Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes. In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon). Bring to boil and cook until forms soft but firm ball, stirring occasionally with wooden spoon. Line an 8 inch square pan with buttered parchment paper. The first time I made the fudge I started out with a three-quart saucepan and it wasn’t even close to being big enough. vanilla pinch of salt Combine sugar, syrup, whipping cream and pecans. Tips For Making Hershey’s Chocolate Fudge
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