How To make Smith College Fudge
1 c Granulated sugar, 1 cup
-brown sugar--firmly packed, -1/4 cup molasses, 1/2 c Light cream, 2 squares (2
-oz) unsweetened chocolate, 1/4 c Butter
1 1/2 ts Vanilla
Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in a saucepan. Cook over a moderate heat, stirring until sugar and chocolate have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden. Pour onto a buttered platter and cut into squares before the fudge is completely hard. Makes about 1 1/4 lbs.
How To make Smith College Fudge's Videos
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Mom's fudge recipe
Internet gamer mom streaming live on Twitch from 1am-2am nightly. In this stream, I share my Valentine's fudge recipe with lots of detail for people who don't normally cook. Full description below. Enjoy!
World's Best Fudge
================
Prepare in advance:
* 2 cups (12 oz) semi-sweet chocolate chips, finely diced
* 1 teaspoon vanilla (have ready)
buttered 8x12 pan
Combine over medium-high heat (#7 on a scale of 1 to 10):
* 1 Jar Marshmallow Creme (7oz)
* 1 1/2 cup sugar
* 2/3 cup evaporated milk (small can)
* 1 cup butter
* 1/4 teaspoon salt
Stir CONTINUOUSLY until it reaches soft ball stage (about 235 degrees F)
If you pause for more than 10 seconds it will burn. This generally takes 5-10 minutes after it starts boiling. When you drop a dollop into cold water, it sticks together, but you can still squish it into a ball with your fingers. If it falls apart, cook longer, if it gets hard as a rock and not squishy, you went too long.
Remove from heat and rapidly stir in chocolate chips and vanilla. Optionally add:
* 1/2 cup chopped nuts
Stir just until the chocolate is melted!!
If you stir too long the butter will separate. It will still taste good, but be more crumbly and have a layer of butterfat on top. If the butter starts to separate, stop stirring. If there's still unmelted chocolate bits, they'll just be hard like nuts in your fudge. IMHO, this is better than stirring too long.
Pour into prepared pan and cool in the refrigerator for 4 hours (or 2 if you are impatient). It should be served at room temperature.
Warning: The boiling fudge is very hot! Hotter than boiling water! Do not taste it on your tongue until it has had a chance to cool.
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Panoorin ang Video:
Let's Cook Together | Chocolate Fudge Crinkle Biscuits
Let's Cook Together is a scrumptious lockdown #3.0 initiative designed to get everyone across the community cooking (and eating!) some delicious treats! From our neighbours with links to Whitley Community Development Association (WCDA) to our students busy studying at home, from Old Leightonians scattered across the globe to anyone in isolation well enough to enjoy a slice of cake, we hope you will enjoy getting involved. Share pictures of your bakes with us on twitter @LPPartnerships or by email letscooktogether@leightonpark.com. We look forward to seeing them!
Ingredients (makes 38)
60g or 3/4 cup of cocoa powder
200g or 1 cup of sugar
60g or 1/4 cup of vegetable oil
2 eggs
1 cup & 1 tablespoon or 180g of plain flour
4g or 1 teaspoon of baking powder 70g or 1/3 of a cup of icing sugar
Method
Mix the cocoa, caster sugar and oil together.
Add the eggs one at a time, whisking until fully combined.
Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hour.
Heat the oven to 190C/170C fan/gas 5.
Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
Bake in the centre of the oven for 10 minutes.
Transfer to a wire rack and leave to cool. they will firm up as they cool and will keep for four days in a biscuit tin.