Over the stainless steel vessel, place another vessel (the bottom of this vessel should not touch the water of the stainless steel vessel) such that is rests on the rim of the lower vessel. Alternately, heat a stainless steel vessel with about an inch of water, bring to a boil and lower the flame completely. Allow to cool for a few mts.Ģ Melt chocolate in a double boiler. Stir to make a smooth creamy mixture on a very low flame. Soft on bite with a deep chocolate flavor and what makes it special is the peanut butter frosting.ġ Heat a small pan, add peanut butter and 3 tbsps of condensed milk. I indulged myself to a spoonful of the warm chocolate-y mixture before pouring it into the greased and lined pan. It took me 15 minutes to make the fudge mixture and about 3 hours to set in the fridge. With a happy smile, I was off to a good start. I love the combination of peanut butter and chocolate and decided to frost the fudge with peanut butter. YES, I had all the three ingredients – butter, chocolate and condensed milk to make a soft chocolate fudge. I was craving chocolate too and the moment he got into the car and waved me goodbye, I went to the pantry to check if I had a tin of condensed milk. On Friday as Nehal stepped out of home to go to school, he asked me to make something ‘chocolate-y’. I’m a chocolate freak and can’t seem to get enough. A little will go a long way, so add only a teaspoon at a time until it becomes smooth again.There’s something magical about ‘chocolate’. If your white chocolate does seize up, add a little bit of vegetable shortening or Crisco to it.
See below for what to do if your chocolate does seize. Then work really quickly adding the green food coloring and combining it in the pan with the other chocolate. Put the chocolate back in the microwave if you need to, but focus on getting it as smooth as possible out of the microwave. Then do a lot of stirring and let the melting that already happened in the microwave and your stirring power do the work. When that happens it becomes an unlovable ball of goo.Īs with the chocolate above, melt for 1 minute at half power. When you add liquid to them it is very easy for them to seize up. The white chip morsels that you buy are much more fragile to work with than actual chocolate. White chocolate isn’t actually a thing, as there is no such thing as a white cocoa bean. This stirring will do more for melting the chocolate than having it in the microwave and will keep you from overheating over scorching the chocolate. It is very important to stir well between intervals. If there are still lumps, put it back in for another 30 seconds. When you take it out stir again very well.
CHOCOLATE FUDGE WITH CONDENSED MILK FULL
Stir very well and then put it back in the microwave for 30 seconds at full power. Start by melting for 1 minute at half power. The bags of chips you buy at the store typically have instructions on them for melting, but if they don’t, you can melt these in the microwave.
It is important when you are melting chocolate that you don’t overheat it. Melting Chocolate Melting Chocolate Chips Cover the pan with foil and let the fudge set up on the counter or in the refrigerator overnight. Very gently, run a butter knife through the chocolate to make a swirl pattern. Once you’ve added all the chocolate, give the pan a little shake to make the whole mixture is even. To get the beautiful swirls you see here, add a few spoonfuls of each at a time to the prepared pan. Working quickly, you want to stir in the mint extract to the chocolate chips and the green food coloring to the white chocolate. Add in the mint extract and the green food coloring.(See my tips for melting chocolate below.) Melt them (separately) in the microwave, according to the instructions on the package. You are going to be working with both chocolate and white chocolate chips. You can see an example of this in my Carrot Cake Fudge video. This helps lift the fudge out of the pan. You can also cut two pieces of parchment paper and lay them across each other in the pan making an X. Line an 8 by 8 inch pan with aluminum foil. These were amazing! It reminds me of my moms mint brownies she always made for Christmas! I have made this twice in one week already! Thank you for sharing this recipe.
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