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12 November 2013 @ 04:07 pm
holy maple ginger fudge, batman!  

I admit it: I was skeptical about maple ginger fudge.

Forgive me, Father, for I have sinned. Holy crap, that’s amazingly good fudge. I made half the batch straight-up maple and haven’t tried it yet (because the ginger went in last, so all the fudge scraps, or as I so charmingly call them, fudge droppings, are gingery), but I’m actually betting the maple ginger is better, due to the ginger cutting some of the sweet.

Wow, holy beans. That’s good stuff! I hope the lady I’ve made it for is pleased! :)

(Oh, the recipe is here. Don’t believe the bit about “stir occasionally”–one of the secrets to brilliant fudge is stirring constantly from when the heat goes on, which means you need to have EVERYTHING ready before you start. And these are the changes I made to the recipe:

- doubled the candied ginger
- doubled the maple
- 12oz, not 10, of white chocolate

This recipe is, incidentally, basically the one I use for fudge, except with semi-sweet morsels (Nestles are best) instead of white chocolate, and without the maple/ginger.)

Next up: dairy-free chocolate fudge!

(x-posted from The Essential Kit)

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Brienze: food: anyone can cookbrienze on November 12th, 2013 03:53 pm (UTC)
Congrats on the successful fudge!

As a non-maple-appreciative household, it seems easy enough to go with the recipe's alternate (white chocolate chips) and add, say, orange extract instead of maple. I'm guessing that making the jump from white chocolate to dark or bittersweet chocolate is not a thing that should happen, though? (At least, not without having an unpredictable effect on consistency.)

I do all sorts of baking, but for some reason I've never made fudge. Probably because then I'd eat it, and a batch of fudge for a two person household is not math that my waistband likes.
kitmizkit on November 12th, 2013 03:59 pm (UTC)
Actually, no, this is the recipe I use for my own fudge, which uses semi-sweet chocolate. (Milk is too sweet. I've never used *dark* to make fudge.) It's perfectly fine to switch from one to the other. 12oz, though, either way, not 10, or it's going to come out too soft. I need to edit my changes to the recipe to reflect that.

Orange would probably be freaking gorgeous.