Cook over medium heat, stirring constantly until sugar dissolves. Melt It Down: In a large, heavy saucepan, combine sugar, butter, and evaporated milk. This will make it easier to lift the fudge out later. When youre confident all the sugar is dissolved, turn up the heat. Instructions: Prepare Your Pan: Line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides. Melt the mixture on a low heat, stirring to dissolve the sugar. * Please note that our fudge is made in a facility that handles nuts, eggs, and other natural kitchen ingredients. Put all the ingredients except the vanilla into as heavy based a saucepan as you can find (sugar tends to burn in my thin saucepans, maybe thats just me). Tip: You may store at room temperature sealed & air-tight, or for up to 12 months frozen in proper freezer bags or containers. We can’t control the weather or hot shipping trucks so please add these to your purchase if you live in hot climates over 75 degrees We offer for-purchase insulated packaging that will help prevent your fudge from melting. We Ship USPS Monday - Thursday.(to prevent fudge sitting all weekend in trucks) Great for office, parties, families, and events. Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Whole pan of fudge just over 3 pounds of delicious fudge Carefully clip a candy thermometer to the side of the saucepan. We make our fudge in small batches using the freshest ingredients!Ĩ ounce insulated shipping ( for hot mailboxes, porch deliveries, and hot climates)Ĩ ounce gift boxed with tissue and optional note Our recipe features a nice smooth blend of the traditional grainy texture. It's through a fortunate blend of innovation and respect for tradition that we uncovered our own secrets to making our signature fudge, that has become known as legendary vintage fudge! Our signature fudge recipe evolved from our very first Gourmet Candy shop back in 1986. It took decades of making fudge to come up with or technique. This is our cocoa fudge recipe without the cocoa and with extra pure vanilla. Our signature fudge recipe with pure vanilla!
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