When I make this to bring to work I’m usually cutting these little devils at 6:30 Am in the morning still in my jammies, and I can tell you there is nothing like a good cup of coffee and a tiny bit of fudge to get you going!Įnter your email address to follow this blog and receive notifications of new posts by email. It’s rich, so cut small squares.įlavor tip: This actually gets better with age. Let the fudge sit out overnight or several hours.ĥ) The next morning you can lift out the whole “sling” and then peel off the wax paper and cut it into small squares. □Ĥ) Once it is melted pull it off the heat and pour it into your prepared pan. You don’t want to burn the chocolate which is always a reason why you are using the double boiler method with chocolate- because chocolate is like tempermental old ladies you just need to take your time and go slow. If the water starts to boil, just turn down the heat. Do not let the water below the pot boil you don’t need to let the water get that hot as you are looking for a slow melting. You only need about a good inch of water in the bottom pot.Ģ) In your bowl that is sitting over the bottom pot place in this order: Put in the chocolate first, then dump in the condensed milk, and then the chosen booze, vanilla and salt.ģ) Over medium low heat with a heat resistant spatula stir this wonderful mass of ingredients constantly at a zen like pace until it fully melts. This will make it easy for you to remove the fudge later.ġ) Assemble a double boiler by finding a metal or glass bowl that fits over your bottom pot in order so the bowl does not touch the water. Lighlty grease (butter/baking spray) the 2 sides of the pan that the sling is not touching. You want the sling to hang over the edge of the pan by about 2 inches. * Prepare an 8 inch square pan with a “sling” by using wax paper or parchment paper. They will think you are a goddess… and quite frankly, you are!ġ pound quality semisweet chocolate chopped fine (please do not use chocolate chips- I beg of you!) ġ (14 oz.) can sweetened condensed milk Ĥ Tablespoons Myers Dark Rum (or you can substitute Kahlua if you like) Make it a point to tell them you made it. Single girls– bring this to a party where there are lots of men and you might just snag the man of your dreams. If you don’t have rum, you could substitute Kahlua although I have always made it with rum. It is ridiculously easy and definitely for adults only. When everyone at work is grumpy and stressed, I like to bring this in. I got inspired after returning home to make this fudge and it has since been a workplace favorite. Add 1/2 cup of dried fruit, like dried cranberries, raisins, or candied cherries. A couple of years ago I went on a cruise with my sister and one of the stops was Jamaica. When you add the vanilla extract, stir in a tablespoon of bourbon or rum for an adults-only fudge. Store fudge in an airtight container at room temperature for a week or more.Those who know me- know that I love anything with rum in it.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first.I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. This bread recipe makes use of a combination of ingredients to make a super soft and tender loaf: tangzhong, sweet honey, a couple tabs of butter and spoonfuls of oil. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked.
If your fudge is crumbly, it’s likely that you cooked the sugar mixture too long and too much moisture evaporated.If you don’t have a thermometer, or want a second verification that the fudge has been properly cooked, this is how you do it! 238☏ is known as “soft ball stage”, meaning it’s the temperature at which candy will form into a soft ball when a little bit of it is spooned into a cup of ice water.(I only cooked mine to 230☏ as I live at about 4,000 feet in Utah.) However, if you live above sea level, you will need to adjust the temperature down 2☏ for every 1,000 feet as water evaporates quicker at higher altitude. This fudge needs to be cooked to 238☏ to set up properly.