Have Ingredients Ready: Have your nuts chopped and all the rest of the ingredients ready and measured before you actually start making the fudge.This also applies to the rest of the added ingredients.The fudge starts setting sooner than you think it will, and you want it to remain as soft and malleable as possible to get it in the pan. Work Quickly: When you finally combine the milk/sugar mixture with the melted chocolate mixture try to work as quickly as you can.(The overlapped part will become your handles.) The double layer is important because it gives the strength needed to lift a hefty 5-pound slab out of the pan. To make the sling: Line the baking dish with a double layer of aluminum foil.This is appealing for several reasons: You can remove the entire slab of fudge in one piece for easier cutting. ![]()
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