Difference between revisions of "Wilton Basic Fudge"
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* 1 tsp (5 ml) [[vanilla]] | * 1 tsp (5 ml) [[vanilla]] | ||
| − | == | + | == Procedures == |
# Chop [[chocolate]] coarsely. | # Chop [[chocolate]] coarsely. | ||
# Line a 6" (15.2 cm) sq pan with foil and light [[butter]] foil. | # Line a 6" (15.2 cm) sq pan with foil and light [[butter]] foil. | ||
| Line 30: | Line 30: | ||
# Cool at room temp about 40 minutes; then cut in 1" (2.5 cm) square, or wrap uncut candy closely in foil or plastic wrap and refrigerate up to 1 month. | # Cool at room temp about 40 minutes; then cut in 1" (2.5 cm) square, or wrap uncut candy closely in foil or plastic wrap and refrigerate up to 1 month. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Fudge Recipes]] | [[Category:Fudge Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Unsweetened chocolate Recipes]] | [[Category:Unsweetened chocolate Recipes]] | ||
[[Category:Light corn syrup Recipes]] | [[Category:Light corn syrup Recipes]] | ||
Latest revision as of 12:27, 28 June 2012
Description
Contributed by Lilly at Catsrecipes Y-Group
- Source: Wilton candy thermometer package
- 36 pieces
Ingredients
- ⅔ cup (160 ml) half-and-half
- 2 cup (480 ml or 400 g) granulated sugar
- 2 (2 oz) square unsweetened chocolate
- 2 tbsp (30 ml) light corn syrup
- 2 tbsp (30 ml) butter, cut in thin slices
- 1 pinch of salt
- 1 tsp (5 ml) vanilla
Procedures
- Chop chocolate coarsely.
- Line a 6" (15.2 cm) sq pan with foil and light butter foil.
- Combine all ingredients except vanilla in 3-qt (3-liter) heavy saucepan.
- Place pan over med heat and stir constantly with wooden spoon until all sugar crystals are dissolved.
- Wash down sides of pan with pastry brush dipped in hot water,; then clip on thermometer.
- Stir occasionally.
- When temp reaches 236°F (113°F), immediately remove pan from heat.
- Leave thermometer in position.
- Total cooking time is about 18 minutes.
- Place vanilla on surface of mixture.
- Do not stir or move pan until thermometer registers 110°F (43°F), about 30 minutes.
- Beat mixture vigorously with wooden spoon until it loses some of its gloss, turns a lighter color and thickens, about 10 minutes.
- Turn into prepared pan and press lightly with spoon to level surface.
- Do not scrape pan.
- Cool at room temp about 40 minutes; then cut in 1" (2.5 cm) square, or wrap uncut candy closely in foil or plastic wrap and refrigerate up to 1 month.
