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14 April 2007 @ 09:52 am
fudge & marshmallow creme recipes  
soapturtle requested *both* the fudge *and* the marshamallow creme recipes, so here you go,

Marshmallow Creme
(I HIGHLY suggest cutting this in half. Or quartering. Because it made about five batches worth of fudge.)

2 c sugar
1 c water
3 c corn syrup (lighter in color the better)
7/8 c egg whites
1 tsp vanilla

Mix sugar, water, and 2.5 c corn syrup in a sturdy pan. Cook to 245 degrees F (firm ball) and cool for 15 minutes. While it's cooling, place egg whites and the remainint 1/2 c of corn syrup (slightly warmed) in a bowl and mix thoroughly. Pour in the sugar syrup very slowly, add vanilla, and mix until the creme is light and fluffy and of marshmallow-creme-like consistency. This takes a long time. Using a hand mixer it took me probably 20 minutes, possibly longer, to achieve proper consistency.

Jar or can (or put in the fridge in the bowl, which is what I did).
Do not cover until cold.

Fudge:
3 c sugar
2/3 c evaporated milk
3/4 c butter
12oz semi-sweet chocolate chips (Nestles are best.)
2 c marshmallow creme
1 tsp vanilla
1/2 c walnuts

Mix sugar, milk and butter in a sturdy stainless steel saucepan. Bring to a rolling boil, stirring constantly, and allow to boil for 5 minutes. Remove from heat, add chocolate, stir like a son of a bitch until the chocolate is entirely melted. Add marshmallow creme and repeat the stirring like a son of a bitch until the creme is thoroughly mixed in. Add vanilla, and if you like walnuts, add them; repeat the stirring until it's all smooth and lovely.

Pour into a 9x13" buttered pan and allow to cool. Cut before it's entirely cool, but not when it's too warm.

Notes: for persons in Ireland or UK who wish to make this, the sugar must must be castor sugar; granulated makes grainy fudge. Boo, hiss. Also, semi-sweet chocolate is called plain chocolate here, so you'd be using 12oz/2 cups of chopped plain chocolate instead.

Teflon-coated pans screw up the consistency, so it really has to be a stainless steel saucepan.

Years of experience assure me that the best and easiest way to make fudge is to have every single item you're going to need pre-prepared: butter the pan ahead of time, have the bag of chips open (or the chocolate chopped) and sitting ready to be poured in, have the vanilla measured out, have the creme measured out. Everything has to happen quite quickly at the end,
before the sugar mixture loses its heat, so you really have to have everything prepared.

Peanutbutter fudge can be made by substituting a cup of peanutbutter instead of 2 cups of chocolate.

Generally speaking it takes some practice to get the fudge consistency just right. I'm very good at it (I said modestly). If you cook it too long it gets hard and crumbly; too short a time and it's squishy. I usually start the timer when the sugar mix hits a rolling boil, cook for five minutes, then give it another 20 seconds to make sure it was *really* a rolling boil when I began. :) And you really do need to stir constantly, and scrape the pan sides, because the whole mix will burn very easily and quickly if you don't. :)


Also, because dancinghorse did, and she's cool, a quiz:

You Are Mint Green

Balanced and calm, you have mastered the philosophy of living well.
Your friends seek you out for support, and you are able to bring stability to chaotic situations.
You're very open and cheerful - and you feel like you have a lot of freedom in life.
Your future may hold any number of exciting things, and you're ready for all of them!


miles to Minas Tirith: 62
 
 
Current Mood: helpful
 
 
 
soapturtlesoapturtle on April 14th, 2007 07:50 am (UTC)
Thank you very much! I'll probably just buy the marshmallow creme, I admit, but I plan on giving the fudge recipe a try sometime within the next week.
sammywolsammywol on April 14th, 2007 09:30 am (UTC)
Hey! Me too apparently. How exceedingly mellow! And there was me thinking I was just zombie-fied.
charlotteu on April 15th, 2007 11:52 am (UTC)
This uk person also wondering how to convert cups into something I understand...not being a very good cooking person (but trying to learn) metric to imperial I can just about do...
kitmizkit on April 15th, 2007 12:08 pm (UTC)
My measuring cups claim that 1 cup = 250ml. I have no concept at all of what any of this comes out to in grams (measuring by weight terrifies me because I have no familiarity with it :)), but if I get the ingredients together, I'll make fudge this week and weigh everything out. :)
charlotteu on April 15th, 2007 12:27 pm (UTC)
Oh, don't go to that trouble! I can probably work on 250ml and weigh as I go for future. Once I track down some corn syrup that is