![]() ![]() You may go to the fridge to find that your fudge is still really gloopy! This means that you didn’t get your fudge up to 116°c. The most common reason for fudge not setting is not bringing it up to the correct temperature. However, if you do, or you’re making a more traditional recipe like my Caribbean Rum Fudge, you might need these tips. You shouldn’t have any problems setting this easy fudge recipe as it contains condensed milk. Once it has set, carefully remove and cut into squares. Step 5 – Cut the fudge: Pour into your tin and cool until it sets. Using a wooden spoon, beat the mixture until it thickens and appears dull in colour. Step 4 – Cool down: Remove from the heat and cool slightly (about 15 mins). Step 3 – Turn up the heat to medium and boil the mixture until it reaches 116°c (soft ball). Key Ingredients Butter: As always with baking and candy making, opt for high-quality, grass-fed unsalted butter. On a low heat, stir until butter has melted and all combined. Add the condensed milk, butter, golden syrup and vanilla. Step 2 – Make the fudge: Pour the sugar and milk into the pan. Step 1 – Prep your tin: Butter and line your 23cm x 23cm square tin with baking paper.
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