![]() ![]() Oops! This image does not follow our content guidelines. Step 19: Cut into small pieces and serve. Step 18: Chill for 20 minutes or until frosting has set. ![]() Step 17: Use an to gently spread the frosting over the top of the fudge. Step 16: Immediately pour over chilled fudge. Step 15: Add vanilla extract and continue whisking or stirring to combine. Step 14: Whisk until combined and smooth. Step 13: Bring to a boil and pour over powdered sugar. Step 12: In a small saucepan, combine the butter, unsweetened cocoa, and Coca - Cola over medium heat. ![]() Step 11: Place the powdered sugar in a heat proof bowl and set aside. Step 10: Pour into prepared pan and let cool to room temperature and then refrigerate. Step 9: Fold in the dry maraschino cherries. Step 8: Stir in marshmallow creme and both of the extracts. (We used a whisk to get out all the lumps). Step 7: Remove from heat and stir in white baking chips. Step 6: Add cherry gelatin and stir continuously, boiling for another 2 to 3 minutes or until gelatin is completely dissolved. Step 5: Once at a full boil, continue boiling for 3 minutes, stirring continuously. Step 4: Bring to a boil over medium heat, stirring frequently. Step 3: Combine butter, sugar, and heavy cream in a heavy bottomed saucepan. ![]() Continuing patting with a paper towel until there isn't any more moisture. Pat with a paper towel over and over again to remove as much moisture as possible. Leave enough aluminum foil overhanging on the sides to lift the fudge out of the pan. Step 1: Line a 9 inch by 9 inch pan with aluminum foil and lightly spray with cooking spray. I love this fudge-my mom used to make it!-and I do not want to mess it up.A decadent cherry fudge topped with a Coca-Cola chocolate frosting! This irresistible fudge is sure to be a hit this holiday season! Follow the cooking time and temperature instructions.” Later, you caution against overcooking the fudge: “Overcooking the fudge can cause it to become dry. This helps ensure that the fudge reaches the desired setting point." "Make sure you're cooking the fudge to the correct temperature as specified in your recipe," and to “Use a Candy Thermometer: Invest in a good thermometer to monitor the temperature accurately. You further advise that the fudge may not set up well if it does not reach the right temperature. In your FAQ section, though, you advise to avoid graininess by following carefully "the temperature instructions in your recipe," and that "cooking the fudge at the right temperature and not overheating it can help prevent graininess." In the recipe itself you repeatedly emphasize that a candy thermometer is not needed. Unfortunately, your information about whether to use a candy thermometer is very confusing. Make sure the container is sealed well to prevent moisture from getting in and causing the fudge to become sticky. While fudge can be stored at room temperature, refrigeration can extend its shelf life, especially if you plan to consume it within a week or two.Put parchment paper between the layers if you're stacking layers of fudge in the container, to prevent them from sticking together.Store the fudge in an airtight container to prevent it from drying out or absorbing odors from the surroundings.This makes it easier to serve later without having to break it apart. Cut the fudge into squares or your desired shapes before storing.If you can, let it sit at room temperature or in the refrigerator until it firms up. Allow the fudge to cool completely before storing.If you try this recipe we'd love if you would leave a comment and positive review. I like to make half this recipe in a small Pyrex dish.Half the recipe is plenty of fudge for my family of four - we make the full batch when we make it to share with family and friends. Wrap it tightly in plastic wrap and freeze in a sealed ziplock bag. If you're making it for a special occasion or holiday gifts, you can make it a few days ahead of time. Cut it into squares and store in an airtight container.įudge will save for a week to 10 days. Let the fudge sit for several hours to harden, or put in the fridge to speed up the process.Remove parchment from pan onto a flat surface, then cut fudge into small squares to serve.Spread into parchment covered pan and sprinkle with chopped nuts or any preferred toppings.Add marshmallow creme, vanilla and nuts.Continue stirring until they are completely melted.Remove pan from heat and stir in chocolate chips.Bring the mixture to a full boil, stirring constantly for 4 minutes.Mix sugar, butter, and evaporated milk in a large saucepan over medium heat.Line a 9 inch pan with parchment paper.For example, you can switch the nuts for toffee, or sprinkles (my kids love anything with sprinkles!) You can also omit toppings altogether, this fudge is delicious on it's own. You can add pretty much anything to change this up. ![]()
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