![]() ![]() If using, chocolate chips, you can leave the chips the size they are. Chop up your white chocolate into small pieces.Since fudge comes together quickly, it’s important to get your ingredients and pan prepared before you begin. I like to cut it into 36 small pieces, making a 6 vertical and horizontal cuts (a 6×6 grid) into the cooled square of fudge. Cut into small pieces: This caramel fudge is sweet and very rich.Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan.You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes). Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture.The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!). The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel.
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