![]() ![]() Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).ĬHURN. Remove immediately and pour through the mesh sieve into the chocolate mixture.ĬHILL. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. In a separate bowl, whisk the yolks lightly. Warm the remaining milk along with the sugar and salt in the same saucepan.ĬOMBINE. Pour mixture into a large bowl along with the vanilla extract. Bring mixture to a boil, remove from heat and add in the semisweet chocolate. In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend cocoa. Let the chocolate set up, about an hour and serve.BOIL.Dip the bottom of each piece of cut fudge into the chocolate.Transfer to a small bowl, and let cool about 15 minutes.Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water stir until melted and smooth.Then lift out of the pan and onto a cutting board.Immediately sprinkle the crushed sugar cones over the fudge and press gently down with a spatula to make sure the cone sticks to the fudge.Add the marshmallow crème and mix until well blended.Once you reach 234F remove from heat and add the white chocolate chips stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234☏ (soft ball stage), stirring constantly.Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.The cheaper the chocolate the more likely it is to separate.Īnd when making extra special fudge I used TCHO Want More Fudge Recipes? They higher the butterfat content the better.Ĭheaper butter often has too much water in it and will cause your fudge to separate. If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine. I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge. I don’t like the old fashioned ones that you clip to the side. □Īs always it’s a great day to order my cookbook. ![]() Well, if you live in places like Phoenix this would still probably melt in your hands. Now I have all of the flavors of Drumstick without having it melt in my hands. Then I sprinkled crushed sugar cones on top.ĭipped the fudge in chocolate and then into peanuts. ![]() The base is white chocolate but has a TON of Rodelle vanilla bean paste. It took a little while to figure it out but I finally got it how I wanted it. With that Drumstick Ice Cream Fudge was born. So I felt the need to create it in fudge form. It’s no secret that I love Drumstick Ice Cream. I’m on a fudge kick again and made what I’m calling one of my favorite fudges of all time now. Summer Dessert Week may be over but I’m still in full summer mode. Creamy vanilla fudge topped with sugar cones and dipped in chocolate and peanuts. Jump to Recipe This Drumstick Ice Cream Fudge is an ode to the frozen treat. ![]()
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