DELECTABLES WITH DAN: CHRISTMAS EDITION DAY ONE 🎄🎁❄️☃🎅🏻
Season's Greetings my fellow Christmasers and bake-addicts!
Since it's one week to go before Christmas, I thought I'd share with
you guys some of the delicious treats I'm making to share with family
and friends! Earlier today, I set out on an adventure to make traditional fudge
and pistachio fudge. I did a blog on the pistachio one the other week and the
link to that blog will be linked below!
I'll be using the Famous Fudge kit that I bought in New York to see just how "famous"
it is!
ME
THE KIT
LE STEPS
1. Line a square baking dish with non-stick cooking spray.
I didn't line it with foil because the last time I made fudge it didn't
I didn't line it with foil because the last time I made fudge it didn't
work as well for me. There is just something so Christmassy about fudge. Isn't
there? Maybe it's just me and how I was brought up as a kiddo.
2. In a medium sized saucepan you want to mix together the evaporated milk, butter and their sugar mixture. Make sure that it's a heavy duty one or it might not turn out as well. Or so they say. Shake your evaporated milk before pouring it into the butter and sugar mix. Note, they don't include butter. So, here I am standing in my kitchen and shaking the can like an unbalanced vibrator and what after feels like an eternity, open it with the tin opener and pour it in with the butter and sugar. You'll want to do this over medium heat until your mixture starts to boil! You'll want to stir occasionally until it boils, then you'll switch to constantly stirring.
3. Once the butter has completely melted and has come to a low boil, you're going to want to put in your marshmallows and your chocolate bits. You want to constantly stir the two into the mixture on the medium head until the two are completely melted, blended and it looks like a sort of chocolate soup.
4. Pour the fudge into your greased bake pan right away. You don't want to wait and have the chocolate start to firm up. You'll want to refrigerate your fudge for 2 hours or until it's firm. Then you can remove the fudge from the pan, I just leave it in there and cut the fudge squares out in it. AND WHAMO! YOU'VE GOT AMAZING FUDGE!
THE PISTACHIO FUDGE BLOG:
LINKS
MERCH
Redbubble: http://www.redbubble.com/de/people/ichliebebill
Zazzle: http://www.zazzle.com/rosegoldanja
Redbubble: http://www.redbubble.com/de/people/ichliebebill
Zazzle: http://www.zazzle.com/rosegoldanja
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