(Which is why you might want to use an 11×7″ pan – to make your fudge a bit thinner and easier to cut into shapes.)Įasy-peasy, right? That’s all you really need to know to make this fudge perfectly, every single time. This is easiest if the cookie cutters you use are taller than the fudge. Or … for a really fun presentation for holidays or special gifts, you can use cookie cutters to cut out shapes! Refrigerate your fudge until it’s solid, and then cut it into squares. Sometimes I also find it’s helpful to tap or gently shake the pan to level the mixture out. ![]() Use a rubber scraper to spread the fudge mixture evenly in your pan. But an 11×7″ pan works, too, and it’s a good choice if you want to cut your fudge into fun shapes once it’s cooled (read on for more tips about that …) I generally use an 8×8″ pan if I’m planning to simply cut my fudge into squares. Then, pour your warm fudge mixture into a pan. If you’re using optional mix-ins like coconut or nuts (see below for yummy ideas and flavor combos!), stir them in after the microwave fudge mixture is totally smooth. ![]() As a result, instead of causing the chocolate to seize, the warm milk helps to gently melt the chocolate as it smoothly incorporates into the fudgy mixture. Pro Tip: Just like with our 3-Ingredient Chocolate Dip, the reason we can get away with skipping the double-boiler and using this easy technique to make microwave fudge is because we gently heat the milk and the chocolate together, rather than introducing the milk into the mixture after we’ve heated the chocolate. Just use the residual heat to continue melting all the chocolate chips until they’re velvety smooth. I feel that way every single time I make this fudge recipe!Īnd whatever you do … DON’T microwave your fudge mixture again (which could scorch it). Immediately stir the warm fudge mixture until it’s completely smooth.Īt first, it will seem like it’s not quite going to work … like it’s not quite going to get smooth. Since we’re using it to create thickness and creamy body in this fudge, you WANT that silky layer – don’t leave it behind! If shaking the can around before you open it doesn’t get all those solids incorporated back in, then briskly whisk them into the milk before using it. Evaporated milk often separates, with a thick layer forming at the bottom of the can. Pro Tip: Before you open your can of evaporated milk, be sure to follow the directions on the can that say to SHAKE WELL. You’re using such a small amount in this recipe, however, that it’s pretty unnoticeable, either way. Ingredient Tip: Virgin or unrefined coconut oil tends to have a more pronounced tropical, coconut-y flavor than refined coconut oil. Put your chocolate chips, evaporated (NOT condensed!) milk, and coconut oil in a medium-sized, microwave-safe bowl, and microwave them for about 1½ minutes. Let me walk you through the process and give you a few handy tips along the way … How Do You Make This Fudge Recipe Without Condensed Milk? Step #1 It’s a decadent treat you won’t feel guilty enjoying … or sharing with the ones you love.Īll the yumminess, with none of the guilt! Nope! This recipe is insanely fantastic, and so much less naughty! And on top of all that, most also have loads of added sugar dumped in.īut, it turns out, you don’t actually need all that extra sugar and fat to make fantastic fudge. So many “traditional” chocolate fudge recipes call for calorie-packed sweetened condensed milk or butter – or both. Now buckle up, ’cause here’s the real “you totally won’t believe this” kicker: This Fudge Recipe Is Actually Healthier, Too! Or – hey – get creative and think up some of your own (and then tell me what they are, so I can try them too!). Check out my suggestions (toward the end of this post) for lots of different mix-ins and flavor combos to try. Yep, you read that right: microwave! Again … simple, simple, simple! ![]() No candy thermometers and no double boilers. You don’t need sweetened condensed milk or even butter. I mean: 3 ingredients and 5 minutes is about as simple as simple gets. Rich and creamy with really deep chocolate flavor that’s not too sickeningly, over-the-top sweet. Why You’re Gonna Love This Easy Fudge So Much And how much I loved it (as in … completely addicting, hold-me-back, can’t get enough LOVED it). ![]() I was absolutely astonished how well this recipe works. This stuff is amazing and magical and just flat-out decadent. You might think I’m kidding here, but I promise: I’m definitely not! Luscious, melt-in-your-mouth fudge without condensed milk … or butter … or loads of extra sugar.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |