Pause a few times during mixing, by turning off your hand mixer for 10 seconds, to allow time for the sugar to crystallize. Within 1 minute the mixture should change from a translucent into a matte look and become more firm. The slow cooling while beating gives that wonderful smooth, melt in the mouth feeling to the fudge.Īfter 1 minute of beating you add the white chocolate, the mixture has cooled enough not to burn the chocolate but it will still melt. With a hand mixer on slow speed start to beat the mixture. At this stage it should be around 114☌ degrees and will come up to the desired 119☌ degrees within a minute or two.ĭo not take your eyes and attention off the mixture while boiling! You can start measuring the temperature when the mixture has ‘come down’, away from the rim of your pan. Slowly keep stirring the mixture all the time. Also the color will change into a nice deep golden color. This will take a few minutes and then it will come down and larger bubbles start to appear. It also will come up to the rim of your sauce pan. During cooking you will see the mixture go through a few stages, at first it will boil with lots of little bubbles. With this amount of mixture it takes, on our cooker, about 8 to 10 minutes. Your mixture must reach 119☌ degrees, or else your fudge will not set and turn out sloppy. Keep stirring slowly but constantly or your mixture will burn at the bottom of your pan and ruin your fudge. Do not take your eyes and attention of the mixture now, do not answer the phone or walk the dog. If you boil it before all the sugar is dissolved your fudge will end up grainy. Only when all sugar is dissolved into a beautiful buttery creamy syrup you may increase the heat until it comes to rapid boil.
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