![]() Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.When you are ready to eat it or gift it, let it thaw on your counter for an hour or two.Over the years, so many of you have made this recipe and shared your variations with us.If you use a vacuum sealer, the fudge can last for 6 months to a year in the freezer. Store in the freezer for up to three months.An entire recipe will fit in a one gallon bag perfectly if place in this way and the fudge will not stick together before freezing.Place the batch of cut fudge into a one gallon freezer bag in a flat layer. ![]() In fact, I have a batch or a variation of this recipe in my freezer all the time. If you need to make it more than two weeks in advance, follow my instructions below for how to freeze it after making. Store your fudge in an airtight container for up to two weeks. (The video in the post demonstrates this perfectly.) This will result in 36 equal pieces of fudge.Then cut each of the smaller squares into 9 pieces by cutting it into thirds one way, turning it and cutting it into thirds again.Cut the remaining block of fudge into four equal squares.Or you can using a baking dish with straight sides like this one. Doing this will give every piece of fudge a nice flat bottom. If you use a rounded baking pan, cut off just enough of the edge so that the fudge no longer has a rounded edge.You can see my video for an easy way to divide it into equal pieces or read below.Īfter your fudge has completely set (this usually takes about four hours on the counter top), remove it from the foil and cut it into squares. Let the fudge set at room temperature (covered) for at least four hours. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny.After the chocolate has mostly melted, stir in the vanilla extract. ![]()
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