Thursday, November 19, 2015

Chocolate Fudge


B ingo !!! from the very first attempt.. Quite technical in its method of preparation.. Definitely need to roll up your sleeves , gear up and use all ur muscle power ... then you are bound to get it right..

Followed it algorithmically the first time.. Confidence I  would say a bit of over confidence crept in me the second time and had to do double work... The saying was quite apt.. Over Confidence leads to miseries & disasters... Realised my bit of over  extra confidence at an earlier stage... Let it loose then and thr.. Done n Dusted  and had to redo from half way .... Verdict ---- Pictures are up here !!!



This preparation was for a young boy n his lovely D who finished the whole sweet box ( 500 gm) in 2 days .  I have thoroughly enjoyed the making , burning out calories . Now my lil V is asking for his sweet .. He assumes this fudge as Mysore Paak and keeps pinging me in his tweety voice .. Plain flavoured fudge tastes more like a Palkova in pieces .Opinion poll among my tasters ( guests) have been quite varied. Some like it Plain  and some chocolaty. Excellent as goodie bags for christmas.. and friends will not believe its from your kitchen. All my ingredients are stocked up again and am all geared to do it stepwise forgoing all the unwanted ego... to get it right and wait for hugs from V for getting it right!!




CHOCOLATE FUDGE

For Printable Recipes click here
Recipe adapted from Nestle Carnation's Ultimate Fudge.


INGREDIENTS:

Light Condensed Milk405g - 1 Can
Demerara Cane Sugar / White Granulated Sugar450g
Semi Skimmed Milk150 ml
Unsalted Butter115g
Dark Chocolate150g (Optional)
White Chocolate 50g(Optional)
Liquer 2-3 Tblspn
(Optional)


DIRECTIONS:
  • Grease and base line a 20cm (8”) square tin with baking parchment. I would  highly recommend a Parchment paper.
  • Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan.At this stage , a lava kind of bubbling will be seen . This is the deciding stage. Lift a spoonful of the mix and drop it into a jug of ice-cold water. Check if  a soft ball of fudge is formed. We need to get this stage right. If the fudge ball is very soft , pop the mix back into the pan and stir for another 3-4 min. Repeat the check process. I would suggest u to see the video in the recipe source . This will help us in getting the right stage.
  • Remove from the heat and beat the fudge continously until thick and grainy (about 10-15 minutes). This is the stage where you need to put in all ur muscle power.. No cheating ok...!! This will alter ur texture..I have made them 3 times in 2 months..Tweeted in this stage the 3 time and the texture was quite different. H cud make out there was a difference .Dont chill out here ok..Relaxing after 15 minutes. I have tried 3 variations to the fudge...
    • To one part , Gently stir in the dark and white chocolate bits .
    • Second part ,Add scrapped pieces of dark chocolate and brandy for the liquery flavour
    • Third part , Left it plain.
  •  Pour into the prepared tin and leave to cool before cutting into squares. Close ur eyes and enjoy every bite of it...You will come for a second serving I bet!!



Cheers
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