Hello to everyone on this cool, North Florida morning, as we had our very first frost this morning. I am a happy lady today. I do hope that you have happiness in your soul, this day and I wish the very best for you all!
Back about 3 weeks ago, I saw the dog fennels in bloom and I told the person that I was with that it should be about two weeks until we get our first frost. Well, it turned out to be three weeks and a day! So the old saying is correct, from our ancestors.
Today I am giving you a good fudge recipe that only takes a few ingredients. You will need a gram scale or know how to do calculations very well. I just paid ten dollars and ordered one from eBay or Amazon I forget which one. The ingredients are ——–
400 grams of white chocolate (This may be two boxes).
250 grams of butter ——- 1 1/2 stick
3 c. powdered sugar whisked smooth
1/3 c. half and half or cream–1/2 c. chopped walnuts
1 tsp. vanilla or less if you want a whiter fudge
A long wooden spoon a mixer –candy themometer
8×8 square pan with buttered wax-paper, hanging off the sides quite a bit
A double boiler and a heavy-duty medium- size pot–set this up by having the bottom pan with boiling water in it, but not touching the top pan or even a metal bowl would work.
Put the white chocolate and butter in the top pan and melt while stirring all the time. This recipe takes a lot of stirring through-out the whole recipe, so it does not burn. When it is melted add in the cream and powder sugar and vanilla also. Chopped walnuts go in now also.
Take away the bottom pot and put fudge pot on stove burner at #4. Cook and stir until the candy thermometer reaches 250 F. I got almost there and mine started to almost burn to the pan, so I took it off the stove. Remember stir-stir-stir while this is cooking.
Now take a spatula and scrape the fudge into a mixing bowl and beat on high for 3 minutes. Pour into prepared pan and freeze for 3 hours. Take out and place on a plate. Peel the wax paper off and cut into 1- inch chunks or whatever size you choose. Keep cold until ready to serve.
Thanks for your visit today and check out the monthly archives for more recipes. If you would, share my blog and check back on Thursday as I post on Tue-Thur and Saturdays. I hope you enjoy this! I know I did!
See you soon. Connie B.
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