I’ve made it both ways and had it set, but I’m editing the recipe just to be on the safe side. The recipe calls for 1/2 cup of Baileys, and when I originally made it I only used 1/4 cup. Enjoy peeps!ĮDITED TO ADD: I have had a lot of complaints from people of this fudge not setting. This fudge is fine out of the fridge, but if you want it to be very firm I would keep it in there. and a video retake that required ANOTHER pan, I literally have so much of this fudge. Facebook loves showing you videos though, that’s why so many food bloggers you love have been doing them.) and because of that and the needs for a pan to make, a pan that was done. did you know that you really get shown only like 1% of what I post on FB if you don’t interact with the posts. This fudge is perfect for gift giving because it is so insanely easy to make. It is phenomenal, delicious, and so ridiculously easy. I am not even kidding when I tell you that I seriously considered explaining to him, much in the same way that I have done here with you, dear wonderful strangers of the whole inter webs.īut then he quickly told me he didn’t have the cookie cutters and I swallowed what was left of my pride, hung my head, and high tailed it to the baking section where I promptly bought them out of chocolate chips, Ande’s pieces, and all the sweetened condensed milk I could get my hands on.Īnd here, you have the Bailey’s Fudge bought from that fateful night, lol. Which I’m sure was really further evidence that for him that I was the most desperate of housewives. He thinks I’m flirting with him!!!” And as the thought occurred to me, approxiatmely 0.2 seconds after he mentioned his wife, my face went BEET red. I was asking about cookie cutters!Īll of the sudden it occurred to me “OMG. Pour into greased 9 inch square pan or 13x9 inch baking pan. I think he thought I was flirting with him! All of the sudden he worked into the conversation that he is married. Microwave on HIGH 5 minutes or until begins to boil, stirring after 3 minutes. Oh, and if you want to store your fantasy fudge for even longer, you can store it in an airtight container - or freezer-safe bag - in the freezer for up to 3 months.So I ask one of the guys about it and made a joke about something because obviously I’m hilarious and need to show that to everyone all the time. Stored this way, you can keep it at room temperature for about 1-2 weeks or in the fridge for about 3-4 weeks. And the great thing about it is that you can make it ahead of time and have it ready to go when you need it since it stores so well.Īs far as how to store the fudge, you'll want to store it in layers separated by sheets of parchment paper in an airtight container. So, this recipe for fantasy fudge will make about 16 squares, depending on how you cut it of course. Once your original fantasy fudge is firm and set, you can remove it from the baking pan, cut it into squares, serve, and enjoy the best fuge ever! As soon as the mixture reaches 234 degrees F, remove the pan from the heat and quickly stir in the marshmallows, chocolate chips, and peppermint extract. Stir with a wooden spoon or silicone spatula. So you can pour that mixture into the prepared pan and allow it to cool completely in the fridge. In a heavy-bottomed 2-quart saucepan fitted with a candy thermometer, combine the sugar, milk, butter, and salt over medium heat. When that's looking good, go ahead and add in the walnuts - if you want to use them - along with the vanilla extract and give everything one last stir to incorporate the nuts into the mixture.īy now, all of the ingredients should be combined into a delicious fudge mixture. Then, after you've done that, you can stir everything together until you have a smooth, melted chocolate-looking mixture. Now, after the time is up, and the fudge mixture has reached the proper temperature, you can remove it from the heat and add the chocolate chips and marshmallow cream - or marshmallow fluff - to the saucepan. Once boiling, cook the mixture for about 4 minutes over medium heat, stirring constantly, or until the mixture reaches 234☏ (112☌) on a candy thermometer. Then, you'll want to take out a saucepan add the sugar, butter, and evaporated milk to it, and bring these ingredients to a boil over medium heat. If you have extra chocolate chips, make these chocolate cornflake cookies next!įirst, you'll want to begin by lining an 8-inch square baking pan with parchment paper. Jet-Puffed marshmallow crème- it's a Kraft marshmallow creme jar or marshmallow fluff.Chocolate chips- milk or semi sweet chocolate chips,.If using the sweetened condensed milk, cut the sugar in half. Evaporated milk- you can also use sweetened condensed milk.Butter- salted butter or unsalted butter.Sugar- granulated sugar for that delicious sweetness.
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