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Failures in Fudge
Dec. 18th, 2009 08:41 pmTonight I decided to try to make fudge. Following ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
springiswrath 's recipe, below, I made an attempt this evening...
- - - - -
3.5 cups semi-sweet chocolate chips
1 can sweetened condensed milk
Combine in microwave-safe bowl
Microwave 1 min, stir
Microwave 30-90sec until all chips are melted stirring every 30sec
Pour into foil-lined (important!) pan or individual wrappers (I used a mini-muffin pan with liners)
Refrigerate 2 hours.
For PB, add in as much PB as you really want (I don't suggest more than 5 Tbsp) in the first step. For other flavors (Bailey's is good as are orange and mint) add either appx 3 Tbsp liqueur or a few drops essential oil to flavor. Flavoring is very much by taste.
- - - - -
First I decided to scale down the recipe. 3.5 cups of chocolate chips weighs 24 ounces, and one can of sweetened condensed milk is 300 ml, so that was easy to divide into thirds.
Experiment #1:
I figured that since chocolate chips aren't very high quality chocolate, using Belgian chocolate could only improve the fudge, right? Eh. Not so much. I tried making peanut butter fudge by adding 2 tablespoons of all natural peanut butter (the only kind we had in the house). That didn't work so well. The chocolate seized up and the whole mess turned into more of a Playdoh-like mass. I went ahead and pressed it into a pan, but the resulting "candy" is crumbly and sad. The flavor is nice, but the texture is definitely not fudge-like. Now I have to figure out something to do with it. Maybe I can chop it up and add it to a batch of brownies.
Experiment #2:
I followed the recipe and as peremboline 's request, tried again with the peanut butter. I think I should have used good old fashioned Jif (which we don't have) instead of the all natural stuff, because again the mixture ended up kind of stiff, but not as bad as before. This mixture is now in the fridge. We'll check it in a bit.
[Update: This batch is still too crumbly, but not as bad as the first batch.]
Experiment #3:
I followed the recipe and added one tablespoon of Frangelico. Now THIS is more like it (texture-wise). It's creamy and pourable, as I expect fudge to be. We'll see how it is in a couple of hours. Unfortunately, flavor-wise, I can't really taste the Frangelico. Oh well.
[Update: The texture of this batch is perfect, but neitheremboline nor I can taste the Frangelico. Still, it's good enough to take to a party...]
KEEWERD
springiswrath 's recipe, below, I made an attempt this evening... - - - - -
3.5 cups semi-sweet chocolate chips
1 can sweetened condensed milk
Combine in microwave-safe bowl
Microwave 1 min, stir
Microwave 30-90sec until all chips are melted stirring every 30sec
Pour into foil-lined (important!) pan or individual wrappers (I used a mini-muffin pan with liners)
Refrigerate 2 hours.
For PB, add in as much PB as you really want (I don't suggest more than 5 Tbsp) in the first step. For other flavors (Bailey's is good as are orange and mint) add either appx 3 Tbsp liqueur or a few drops essential oil to flavor. Flavoring is very much by taste.
- - - - -
First I decided to scale down the recipe. 3.5 cups of chocolate chips weighs 24 ounces, and one can of sweetened condensed milk is 300 ml, so that was easy to divide into thirds.
Experiment #1:
I figured that since chocolate chips aren't very high quality chocolate, using Belgian chocolate could only improve the fudge, right? Eh. Not so much. I tried making peanut butter fudge by adding 2 tablespoons of all natural peanut butter (the only kind we had in the house). That didn't work so well. The chocolate seized up and the whole mess turned into more of a Playdoh-like mass. I went ahead and pressed it into a pan, but the resulting "candy" is crumbly and sad. The flavor is nice, but the texture is definitely not fudge-like. Now I have to figure out something to do with it. Maybe I can chop it up and add it to a batch of brownies.
Experiment #2:
I followed the recipe and as per
emboline 's request, tried again with the peanut butter. I think I should have used good old fashioned Jif (which we don't have) instead of the all natural stuff, because again the mixture ended up kind of stiff, but not as bad as before. This mixture is now in the fridge. We'll check it in a bit. [Update: This batch is still too crumbly, but not as bad as the first batch.]
Experiment #3:
I followed the recipe and added one tablespoon of Frangelico. Now THIS is more like it (texture-wise). It's creamy and pourable, as I expect fudge to be. We'll see how it is in a couple of hours. Unfortunately, flavor-wise, I can't really taste the Frangelico. Oh well.
[Update: The texture of this batch is perfect, but neither
emboline nor I can taste the Frangelico. Still, it's good enough to take to a party...]KEEWERD
