![]() Set in the Fridge: Once poured into the pan, allow the fudge to cool and set in the refrigerator for a few hours, preferably 60-90 minutes, to achieve the desired firmness.Ĭutting Technique: Use a sharp, clean knife to cut the fudge into squares. Overmixing can cause the fudge to become tough or lose its smooth texture. Gentle Mixing: Mix the ingredients thoroughly but gently. If you prefer a firmer fudge, reduce the marshmallow cream to 1/4 cup. For a more robust marshmallow flavor, use 1/2 cup. Microwaving Tips: When microwaving the ingredients, do so in short intervals and stir in between to prevent overheating and ensure that the chocolate melts smoothly without burning.Īdjusting Marshmallow Cream: Control the texture and flavor of the fudge by adjusting the amount of marshmallow cream. Quality Ingredients: Use high-quality chocolate, sweetened condensed milk, marshmallow cream, and pure vanilla extract for the best flavor and texture. Swirl marshmallow into fudge rather than mixing it in.Add mini chocolate chips right before spreading into the pan.Stir in peanut butter rather than marshmallow.After the allotted time, the fudge should have solidified, making it ready for cutting into neat, bite-sized squares. Allow the fudge to set and harden for approximately 60 to 90 minutes. Once the chocolate is melted and the mixture is smooth, pour it into a 9×9 inch pan lined with parchment paper or aluminum foil. Dairy-Free (All recipes on CKC are gluten-free).
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