Milk Fudge Recipe
Fudge is a soft candy made from melted sugar, milk cream, and butter. It is very essential that the sugar forms the right crystals to produce the right texture.
Condensed milk is defined as cow’s milk to which sugar has been added and from which water has been removed and, yielding a very thick, sweet product that can last for years without refrigeration if unopened.
Milk Fudge is the “Vanilla of Fudges”. Its rich texture makes it an ideal desert or an “anytime” snack. And yes, no one can eat just one!!
MILK FUDGE
INGREDIENTS
- one lb of chocolate chips,
- 4 Tbs. butter,
- A 14 ounce can of sweetened condensed milk
METHOD
- Put chocolate chips and butter into a medium sized metal bowl or double boiler.
- Pour over the sweetened condensed milk.
- Fill a small container with about an inch of water and boil. Reduce the heat once it boils so the water is barely simmering.
- Place the metal bowl on top of the container. Make sure the bottom of the bowl is suspended way on top of the water level itself
- Make sure the water is gently releasing steam – accidentally allowing too much moisture to settle on your chocolate could cause it to seize resulting in clumping.
- While the ingredients are gently heating, apply butter to an 8 in. square baking dish. Place two sheets of parchment paper or plastic wrap down onto the buttered surface. The sheets should be longer than the container and should be laid crossed to each other. The butter will conveniently keep the plastic wrap in place while you pour the fudge. Soon after the fudge is solidified, you can use the ends that overflow the container to lift out the fudge.
- After some minutes commence mixing the melting chocolate together with the melting butter. Keep switching between heating and stirring until all the ingredients are blended together (use your spatula to scrape down the sides of the bowl at least once). Pour the fudge into the baking dish. Use a spatula to scrape the bowl clean.
- Use spatula and Level the fudge.
- Use an aluminum half sheet pan as a heat sink. Add some little cold water into the pan and keep the fudge in the middle of the pan. A few ice cubes keeps the aluminum cool as it takes on heat from the bottom of the baking pan. After about ten minutes, keep the fudge into the fridge for chilling and setting.
- Once the fudge has set, about two hours, cut into squares.
This fudge can also be made in a microwave oven instead of using a substitute boiler. The contents can be placed in the microwave oven in the liquid stage and allowed to set within the oven, the same as baking process. This can then be kept out at room temperature and later chilled by refrigeration.
HAVE A HAPPY MEAL!!!
- Sherry Italia.
Tags: condensed milk, fudge, fudge recipies, milk fudge, milk fudge recipes, recipies, sweetened condensed milk
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