Friday, December 14, 2012
4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)
In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.
* I found that this needs to be refrigerated or it gets too soft. I had a hard time reading 230 degrees though I may cook a tad longer next time. But this is an amazing fudge recipe
Wednesday, December 12, 2012
So my boys will be 5 on Friday!!! I can't believe how fast the time has flown by. They are really into construction everything so we are doing a construction themed party. I found tool molds on amazon for way cheap and just used milk chocolate chips. I love how they turned out. They had hard hats too but they use tons of chocolate and are way too solid and too much chocolate. Anyways the boys love them.
Monday, December 10, 2012
First Melt 1 C. butter in a large saucepan
Then add 2 1/4 C. Brown sugar
Stir until all the sugar is combined
Add 1 C. Light Corn Syrup
add 1 can sweetened condensed milk stirring constantly
stir until combined
continue stirring constantly. you will notice the color changing
Cook until a firm ball stage. it really depends on where you live and how soft you want. I do mine 250 that gives you a really soft almost melt in your mouth type....the other day i did 252 and got a soft chewy kind. we liked both. however my 11 year old likes the softer one (she has braces so that may be why)
add 1 tsp vanilla the last 4 min or so. i usually add it about 5 degrees to what I want it to
IT IS VERY IMPORTANT THAT YOU STIR THIS CONSTANTLY!!
pour into a 9x13 GREASED pan. I have been using a 11X13 pan for mine
Cool - I stick mine in the fridge for 1-2 hours
then cut into squares
Then get your 11 year old to help wrap them in wax paper
*I didnt use salt because my butter is salted :)
Another fun variation is do dip in chocolate after cutting the squares
1 C. butter
2 1/4 C. brown sugar
1/8 tsp salt
1 C. light corn syrup
14 oz sweetened condensed milk
1 tsp vanilla
Melt butter; add brown sugar and salt mixing well. Stir in corn syrup. Gradually add milk. stirring constantly. Cook and stir over medium heat until reaches firm ball stage (245-252) This will take 10-15 minutes. Add vanilla last 5 minutes. Pour into greased 9x13 pan. Let cool. Cut into squares and wrap in wax paper.