![]() I reserve some of the salt to sprinkle over the top and then it’s done (photo 6). Now remove it from the heat, add the chocolate and salt (photo 4) and mix them through until it’s smooth and then pour it into a lined 8×8 inch tin.You should notice it thicken a little too (photo 3). Once those bubbles are at the point that they continue to bubble even as you stir, you just continue to stir and cook the fudge for another 5 minutes. At this point you can turn the heat up just a little, to low-medium and let it come to a bubble (while stirring constantly).Stir it over low heat until the sugar and butter have all melted and it’s nice and smooth (photo 2). Tip all of the ingredients, except the chocolate and salt, into a large, heavy based saucepan (photo 1).There are so many more – just go to my candy recipes category. This caramel fudge is incredibly easy to make and also easy to make new and unique variations like my Creamy Lemon Fudge or even my Pumpkin Pie Fudge. ![]()
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