I really really like the gift boxes and bags. Once done, I placed some pieces of fudge in a Christmas bowl and put a whole bunch of fudge in these fun gift boxes from Wilton. You MUST let someone lick the spatula of course! Truett enjoyed this part of the process a great deal. Cool to room temperature before slicing, at least 4 hrs or so. Quickly pour in buttered 8-1/2 by 4-1/2' loaf pan. Add vanilla, beat until it loses its gloss (about 6 minutes). When those have melted, stir in the vanilla and then the walnuts. Microwave at High 6 minutes or just until mixture reaches 236 degrees. Very quickly stir in chocolate and marshmallow cream. Beat on low for 2-4 minutes, or until the topping is super. Add cream of tartar: To the bowl, add the tartar along with the vanilla, if using. Allow to cool at room temperature and then place in the refrigerator to set for about an hour. Spread the fudge mixture evenly in the pan with a spatula so it has a smooth top. Using a handheld mixer or stand mixer with wire whip, beat the cool whip on low speed for 1 minute. Once melted, stir in the condensed milk and vanilla with a wooden spoon. I just used a digital thermometer that I had but if you don’t have one, just remember it will take about 4 minutes to reach that temperature. Beat cool whip: Transfer the partially thawed cool whip to a large mixing bowl or bowl of a stand mixer. Bring to a rolling boil, stirring until everything is smooth. Once the mixture reaches a boil, you’ll want to remove the mixture from the heat once it reaches 234☏ on a candy thermometer. In a large heavy-bottom saucepan, combine the sugar, butter, and milk. In a 3-quart saucepan, bring sugar, butter, and milk to a boil on medium heat, stirring constantly once the mixture begins to bubble. In fact, I recommend you spray your spatula and bowl with Pam Cooking Spray before doing this because that creme is very sticky! Line a 13″x9″x2″ baking pan with foil and spray with nonstick spray. This ice cream is a base of our creamy lemonade with layers of KOOL-AID. Chop the nuts and have the marshmallow cream out of the jar and in a bowl. Cherry Vanilla: Vanilla ice cream with cherries swirled in. Try to have everything ready ahead of time. 1 cup chopped walnuts (I used pecans that my FIL picked and shelled for me instead of walnuts).Just like many food brands, Kraft has been around for years so you can imagine all the recipes from their boxes or jars, have become a family recipe, perhaps even a secret family recipe. My homemade fudge recipe isn’t a family recipe but it may as well be because it came from a jar of Kraft Jet Puffed Marshmallow Creme jar. I’ve heard horror stories when it comes to fudge so I can see how it can be quite intimidating for some, much like pecan pies tend to do but my recipe is pretty simple and what I feel like, is some of the best fudge ever. If you have a hard time locating the Root Beer Concentrate or extract, or simply don't care for the flavor of Root Beer, check out my Peanut Butter Fudge recipe.When trying to figure out what food gifts to give this year, I thought I’d make something I usually don’t, which is homemade fudge. I have found that finding Root Beer Concentrate or Root Beer Extract can prove to be pretty challenging. Insert a candy or digital thermometer to monitor the temperature (see NOTE 1 below). Set medium sized heavy-bottom pot over the stove and add sugar, heavy cream, corn syrup, and salt. In my experience, you want to reach a temperature between 237☏ and 239☏ before removing it from the heat source. Set a medium sized heatproof bowl over a wire rack, and add 1 tablespoon of butter and vanilla extract. While I prefer a digital thermometer, you can also use an old-school candy thermometer. The temperature of the mixture is key to a good fudge. The key is to have a good thermometer on hand. As a kid, it was pretty much chocolate or maple fudge.įudge is pretty easy to make. It wasn't until a handful of years ago that I really noticed that there's was all kinds of gourmet type fudges out there. Place the pan in the fridge for about 3 hours, or overnight. Dried Fruit: Add dried cherries or cranberries for a nice tart tang to your fudge Candy: Crush candy canes (there are so many flavors now) you can really have fun with this one. In a heavy saucepan fixed with a candy thermometer, combine the heavy cream, sugar, light corn syrup, white chocolate and salt, bringing to a low simmer until sugar and chocolate has melted, approximately 5 minutes. Drizzle over the fudge, then use a knife to create patterns. For 1-inch thick fudge, we used a 5×8 glass dish. Not that I ever had root beer fudge as a kid but I did eat a lot of fudge and loved the taste of root beer. In a small bowl, microwave 1/3 cup of white chocolate at 30-second intervals until smooth. This Root Beer Fudge reminds me of my childhood. Jump to Recipe - Pin Recipe - Save Recipe - Saved! Quick Links
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