Tuesday, November 24, 2015

ArtSees Diner - Truffle Fudge

Truffle Fudge by Mary E

  • 14 oz can of sweetened condensed milk 
  • 16 oz of 60% semi-sweet chips 
  • 7 oz of whipping cream 
  • 7 oz of marshmallow fluff 
  • 1/2 cup of butter 
  • 1 tbsp of vanilla 
  • cake pan
  • parchment paper or aluminum foil
  • non-stick spray 
  • nuts, add-ons or other such tasty treats

Before you make the fudge mixture, prepare the pan. Line it with either parchment paper, foil and non-stick spray and set it aside.

Melt all of the ingredients together except for marshmallow fluff and vanilla. Get it smooth and creamy and bring it to a temperature that establishes large popping bubbles but not a full boil.  Keep stirring it on medium heat for a few more minutes.

After about 6 minutes total from the first signs of melting add in the marshmallow fluff and stir until there are no signs of the white stuff.
Then add vanilla. Remove from heat.

If you are going to add other ingredients, evenly layer the bottom of the pan with whatever extras you are going to use.  I layered Sam's baking add-ons of white chocolate chips, cranberries and macadamia nuts. Next, carefully pour the hot fudge mixture over the baking add-ons so as to not displace the layer. Then I let it cool for 12 or so hours.

Trick to cutting it in perfect squares: Now that the fudge is completely cured and set - lift the fudge out of the pan on the foil or parchment paper. On a flat surface, Using a large pizza cutter roll and cut the fudge into small squares.

Tip: Go ahead and try other chips, flavors and adornments.

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