![]() ![]() Beat egg whites in 1-1/2 quart bowl until stiff peaks form. (On very humid days, use 1 tablespoon less water.) Cook, without stirring, to 260☏ (126☌) on candy thermometer (or hard ball stage). Store fudge in an airtight container at room temperature for a week or more. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Whisk in Karo, eggs, sugar, vanilla and salt. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave). Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first. Place butter and baking chocolate in a large microwave safe bowl. ![]() I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked. ![]()
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