Friday, July 1, 2011

Aw fudge...

Sometimes I feel like it's difficult to write a blog post because my life is kind of boring. I mean, I left the house once today. To get chocolate. The rest of my day consisted of baking in a frilly apron intermingled with mindlessly consuming a giant bowl of guacamole while reading I briefly donned some legwarmers and a hobo sweater to venture into the frigid (and creepy) basement. Thrilling, right? 

You have to find adventure in small things I suppose. A compatriot and I (words are fun ^_^) made fudge a few days ago. His overwhelming enthusiasm to do so was too amusing to resist, even though it was 9 p.m. And it was fun, running around weighing, mixing, thermometering...and it was definitely much easier with two people. But be prepared to soak some super sticky pans!

On a side note, does fudge remind anyone else of Arthur? Y'know, the episode when the librarian is trying to get Mr. Ratburn to sing about what he likes? Anyone? ...never mind, haha.

Easy Fudge
from Sugar Baby


2 1/2 c. sugar
1 tsp salt
1/4 c. butter
5 oz evaporated milk
2 c. Seven Minute Frosting (recipe follows)
1 tsp vanilla (or half a bean)
2 c chopped bittersweet chocolate

In a large saucepan over medium low heat, combine the sugar, milk, salt and butter and simmer until the sugar has melted. With a damp pastry brush, wipe down the sides of the pan to prevent crystals from forming. Attach a candy thermometer and allow the mixture to reach 235 F.

Remove from heat and immediately stir in frosting, vanilla and chocolate. Keep stirring until chocolate is completely incorporated.

Pour the fudge into a greased 9 inch square pan, and allow it to set overnight. Can be stored for up to a week!

Seven Minute Frosting (This makes a lot, so I'd half it)


1 1/2 c. sugar, divided
1/4 c. corn syrup
1/3 cup water
6 egg whites
1/2 tsp salt

In a heavy saucepan, combine 1 1/4 cups of sugar, the corn syrup and water. Heat, stirring continuously, until the sugar has completely melted. Stop stirring, and heat the mixture to 235 F.

In the meantime, in a stand mixer, beat the egg whites and salt. Gradually pour in the remaining sugar until you get soft peaks.

Add the hot sugar in a steady stream down into the egg whites and beat until the mixture is thick and shiny, about 10 minutes. Use immediately.

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