![]() Bring to boil and boil 9 minutes, stirring occasionally. Once baked, remove cakes from pans and place on plate. Mix together sugar, butter, milk and salt. Allow to cool at room temperature and then place in the refrigerator to set for about an hour. Ingredients: Ingredients: 1 can evaporated milk 4 1/2 cups sugar 1/2 lb butter or margarine 3 (6 oz) pkg semi-sweet chocolate chips 3 tsp vanilla 1 cup chopped. Spread the fudge mixture evenly in the pan with a spatula so it has a smooth top. This fudge is delicious as frosting, too! With one chocolate cake mix, make 2 cakes using loaf pans. Once melted, stir in the condensed milk and vanilla with a wooden spoon. Lastly, mix in the walnuts, spread in a cookie sheet with 1" border and refridgerate until firm then cut. Beat well using an electric mixer for 8-10 minutes. In a mixing blow, add the eggs, vanilla, salt and sugar. When melted remove from the heat and cool. In a heavy bottom pan melt the chocolate and butter over low heating, watching and stirring often. ![]() Then add the 3 chocolates one at a time, stirring until each is completely melted before adding the next. Butter and lightly flour a 9 x 13 inch baking pan. Continue boiling for no more than 3 minutes. Bring mixture to a boil, while stirring constantly. In a deep skillet, combine sugar, butter, and milk. Make sure there is a slight overhang from the baking tin and it covers up the sides. Immediately add all 25 marshmallows and stir until they're all melted. Line a 12-inch x 8-inch x 2-inch baking tin with parchment paper. The most difficult thing about making this fudge is the stirring but it is definitely worth it! It's what makes the fudge so creamy so don't take any short cuts! After simmering 2 minutes, turn off burner and move pan. It must reach a low boil and stay there for 2 minutes to reach what's called the "hard ball stage." It's what makes the fudge thick and maintain its firm consistency. Next, start a 2 minute timer the moment the sugar and butter mix begins to boil. May I humbly add a few crucial details for people like me who need detailed instructions? I'm from Chicago and have been making Fannie Mae Fudge since 1987 after trying and failing at dozens of fudge recipes! The 1st thing is not to use regular milk but an entire 12 oz can of evaporated milk.
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