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So, without further ado – how to make white chocolate fudge right on your stovetop, without a thermometer. Most of the credit for it being fuss-free and fool– Veronika-proof goes to them.
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This recipe is adapted from a supermarket (Tesco) magaine that I’d picked up a couple of years ago in the UK. I am not naming any names, as usual, but please, people – think! If your syrup is just right and you mix in something which has liquid in it (such as dried apricots or not-entirely-dehydrated raisins), it will change its temperature – and the % of water in it! This recipe corrects for that, again, without any fuss. I’ve also read and tried to use several recipes for fudge with mix-ins (dried fruit, etc.) which have failed miserably. Drip a drop of syrup into the glass – if it forms a nice ball, which is soft when poked with a finger, you are ready to go. It is very easy to test fudge syrup for doneness – all you need is a glass of cold water on the stove next to your pot. I own a meat thermometer as of recently and I do not own a candy one – which interferes with me making fudge not at all. I’ve read countless fudge recipes which tell you that you can’t, can’t, can’t do it without a candy thermometer. Broadly hinting that… there should be more fudge in everyone’s life. I’d tasked him with finding and bringing me evaporated milk (not a commodity easily found in Swedish supermarkets), and he gleefully returned with about 3x the amount I’d asked him for. And so, it was fated that I would write the recipe for the white chocolate fudge here.Īctually, it was my friend Niklas’ fault. I make several sorts of fudge, usually some dark chocolate, and some white, and some plain sugar-and-butter fudge with booze in it, too, but this year I ended up making two batches of the white chocolate in a row, and even managed to photograph them before they were all gone. My homemade fudge is one of those things. Besides, things you could have year-round, but normally don’t, the sorts of things reserved for holidays, are all the more special for that. It is more that fudge is so much more of a winter dessert than one for the rest of the year – I neither crave its rich sweetness when it is hot out, nor do I want to deal with the heat of the molten sugar in summertime. White chocolate apricot fudge with apricot brandyĪmong other things, of course – there is a lot more to winter than fudge. Freeze for up to a month and thaw in the fridge.To me, winter is the season of fudgemancery. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.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.Over the years, so many of you have made this recipe and shared your variations with us.