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by Eden
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These delicious homemade fudge recipe, only needs 5 ingredients! The creamy white chocolate blends with alluring swirls of bitter sweet fudge and tangy raspberry puree. Perfect for Valentine’s Day or just as a nice treat!
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Every day and every breath is a gift, so why not celebrate and eat fudge?! And with this fudge recipe, making it has never been so easy. There are only 5 ingredients in this raspberry marble fudge… well, not including water. That doesn’t count, right? And it only takes about 10 minutes to make. The combo of white chocolate and semi-sweet chocolate fudge with swirls of raspberry puree is delicious. It’s a perfect recipe to whip up for Valentine’s Day to bring to work for co-workers or a quick dessert for your hunny!
How To Make This Homemade Fudge Recipe – Step By Step
Add 1/2 cup fresh raspberries in a blender and blend until pureed. Set aside.
Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
Cover the bottom of an 8×8 pan with parchment paper. Spray the bottom and sides with cooking oil.
Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
Set in the refrigerator for 30 mins until the chocolate becomes thick. Cut into squares and enjoy!
A Homemade Fudge Recipe That’s Perfect For Valentine’s Day
These homemade fudge recipe is bound to wow your loved one! What doesn’t say love like whipping up a delicious chocolate treat! Rather than go down the gas station box of chocolates or obvious chocolate dipped strawberries, go for this! With it’s vibrant red swirls and creamy, rich chocolate fudge, these are perfect for Valentine’s Day!
A Really Easy Homemade Fudge Recipe
This homemade fudge recipe is a cinch to whip up! Only 5 ingredients, 10 minutes prep, melt the chocolate in the microwave, then freeze. After 20 mins you’ll have a sheet of layered fudge, that serves up to 24! You get a sweet treat that looks store bought and tastes delicious!
Beaujolais, Cabernet Sauvigon, Bordeaux, Merlot, and Zinfandel are very good winesto pair with a fudge. The sweeter thefudge, the sweeter your winechoice should be. Always pair a milk chocolatefudgewith a sweeterwineor thewinemay taste too tart.
Pinot Noir isa shockingly good pairing for white chocolate, especially for chocolate and wine pairing disbelievers. The white chocolate acts as the fat that delivers sweet flavors of red cherries, strawberries, and raspberries found in the Pinot Noir.
Top Tips For This Homemade Fudge Recipe
Stick to using a microwave for melting the chocolate, if possible. The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking.
Ideally, use a candy thermometer to check if the fudge is done.
Spray your baking tray with cooking oil, before pouring in your fudge mixture.
If you want to slice the fudge neatly, use a long knife.
Check Out These Other Delicious Chocolate Dessert Recipes
The Most Delicious Chocolate Chip Cookie Pie Recipe
Chocolate Toffee Cupcakes With Buttercream Frosting
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Raspberry Marble Fudge Recipe
The perfect fudge recipe for Valentine’s Day!
4.60 from 15 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutesminutes
Chilling time: 30 minutesminutes
Total Time: 10 minutesminutes
Servings: 24
Calories: 213kcal
Author: Eden
Ingredients
12ounceswhite chocolate, either chips or chopped
12ouncessemi-sweet chocolate, either chips or chopped
14ouncecan of sweetened condensed milk
2teaspoonsvanilla
1/4cuppureed raspberries
2tablespoonswater
Instructions
Add 1/2 cup fresh raspberries in a blender and blend until pureed. Set aside.
Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
Cover the bottom of an 8×8 pan with parchment paper. Spray the bottom and sides with cooking oil.
Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
Set in the refrigerator for 30 mins until the chocolate becomes thick. Cut into squares and enjoy!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The difference comes in temperature, which ranges from 113C from Behan, which gives a very soft, almost fondant-like result, to Aikens's 121C, which is brittle and chewy, more like a hard caramel than a fudge.
Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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