We bought a big bag of Ghirardelli intense dark chocolate at Sams and found it to be too un-sweet. So we broke the little packets of chocolate into pieces and used it (except for the mint flavored ones) in this Super Easy Fudge recipe I got from Razzle Dazzle Recipes. I added 3 t. margarine and 1 c. pecan pieces to the recipe below:
2/3 c. sweetened condensed milk 1-2/3 c. sugar 1-1/2 cups semi-sweet chocolate chips (I used Ghirardelli intense) 2 cups minature marshmallows 2 t. almond extract or vanilla
I followed the directions (cook milk and water {and I added butter here} over medium heat 4 or 5 minutes, immediately remove from heat and add marshmallows and choc. chips ,{and pecans} and vanilla ) It was difficult to get the marshmallows to combine. Next time I willl use the creme. Which adaptation I made caused it to seize up prematurely and almost become grainy? It was too consolidated for me to get the vanilla into it. I know I fooled with the recipe but would like to know which was the exact cause of the grainy but good tasting candy chunks I made? How could it have been rescued? Jackie
We bought a big bag of Ghirardelli intense dark chocolate at Sams and found it to be too un-sweet. So we broke the little packets of chocolate into pieces and used it (except for the mint flavored ones) in this Super Easy Fudge recipe I got from Razzle Dazzle Recipes. I added 3 t. margarine and 1 c. pecan pieces to the recipe below:
2/3 c. sweetened condensed milk 1-2/3 c. sugar 1-1/2 cups semi-sweet chocolate chips (I used Ghirardelli intense) 2 cups minature marshmallows 2 t. almond extract or vanilla
I followed the directions (cook milk and water {and I added butter here} over medium heat 4 or 5 minutes, immediately remove from heat and add marshmallows and choc. chips ,{and pecans} and vanilla ) It was difficult to get the marshmallows to combine. Next time I willl use the creme. Which adaptation I made caused it to seize up prematurely and almost become grainy? It was too consolidated for me to get the vanilla into it. I know I fooled with the recipe but would like to know which was the exact cause of the grainy but good tasting candy chunks I made? How could it have been rescued? Jackie
Fudge becomes grainy when all the sugar doesn't get dissolved. Before adding anything to the saucepan, butter the insides and bottom of the pan generously. When the pan gets hot, the butter hopefully will melt down into the pot and bring undissolved sugar grains with it. Then add the rest of the ingredients.
I've never made this kind of fudge - I make the old-fashion kind that requires a candy thermometer. In those recipes, the butter goes in last.
