Stirring constantly, cook until the syrup reaches the soft-ball stage (234240☏). When chips are mostly melted, add sweetened condensed milk and corn syrup. Vigorously stir until chocolate has melted and fudge is smooth and creamy. Remove from heat and immediately add chocolate, corn syrup, butter, and vanilla. Allow chips to melt stirring occasionally to prevent sticking. Turn heat to low and continue cooking while stirring constantly, until the liquid has reduced by half, about 10 minutes. ![]() Melt butter in pot over medium heat until melted. In a heavy 2-quart saucepan, add sugar, corn syrup, margarine, and salt. This will help lift the fudge out of the pan when it is time to cut it. Remove from heat and stir in baking soda and vanilla extract the. Bring mixture to a boil, stirring constantly, and cook for additional 2 minutes. Add brown sugar and corn syrup and mix well. Melt butter in a large saucepan over medium heat. ![]() Place in a 250 degree oven while preparing glaze. Spray a large roaster with cooking spray. Clearly this recipe has less chemicals in it. In a large shallow roasting pan combine popcorn and nuts. ![]() I thought I'd provide Malley's ingredients here so they can be compared to this recipe: Sugar, Corn Syrup, Cream, Water, Creamer (Coconut Oil, Corn Syrup Solids, Sodium Caseinate (a Milk Derivative), Sugar, Dipotassium Phosphate, Propylene Glycol Esters of Fatty Acids, Mono & Diglycerides, Sodium Silico Aluminate, Salt, Soy Lecithin, Calcium Carrageenan, Artificial Flavor and Color), Chocolate Liquor, Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin D3), Coconut Oil, Natural and Artificial Flavors, Caramel Color, Salt, Potassium Sorbate, Soy Lecithin. The best way I can describe it is that Malley's has a frosting like consistency and this recipe is more like a melted Tootsie Roll. My wife's reaction is that it is too sticky. I tried this out because my wife is from outside Cleveland and Malley's Fudge Sauce is a favorite of ours, (though primarily for off-label use.) The taste might be similar, but the consistency certainly is not.
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