fudge. characteristics o fudge should be creamy and smooth o overcooked- dry and hard- you can feel...
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![Page 1: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/1.jpg)
Fudge
![Page 2: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/2.jpg)
Characteristics O Fudge should be creamy and smooth
O Overcooked- dry and hard- you can feel the sugar crystals
O Undercooked- gooey and doesn’t hold shape
![Page 3: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/3.jpg)
Step 1 O Combine Sugar, Butter and Milk in a
saucepanO 1 ½ C sugar O 6 T butterO 1/3 c. evaporated milk
![Page 4: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/4.jpg)
Step 2 O Cook on Medium heat until sugar
dissolvesO Boil fudge for 5 minutesO Stir constantly
![Page 5: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/5.jpg)
Step 3 O Remove fudge from heat and stir in
chocolate
O 6 oz of chocolate chips
![Page 6: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/6.jpg)
Step 4 O Stir in marshmallow crème and
vanillaO 3.5 oz of marshmallowO ½ tsp vanilla
![Page 7: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/7.jpg)
Step 5 O Pout into a greased 9x9 pan and cool
at room temperature O ( place in your tightly covered bin
![Page 8: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/8.jpg)
Peanut butter fudge
![Page 9: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/9.jpg)
Step 1 O Combine Sugar, Butter and Milk in a
saucepanO 2 1/4 C sugar O 4 T butterO 3/4. evaporated milk
![Page 10: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/10.jpg)
Step 2 O Sstir over medium heat until sugar
dissolvesO Boil fudge for 5 minutesO Stir constantly
![Page 11: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/11.jpg)
Step 3 O Remove from heatO Stir in marshmallow crème and
peanut butterO ¼ C of marshmallowO 1 C peanut butter
![Page 12: Fudge. Characteristics O Fudge should be creamy and smooth O Overcooked- dry and hard- you can feel the sugar crystals O Undercooked- gooey and doesn’t](https://reader035.vdocument.in/reader035/viewer/2022070413/5697bfdc1a28abf838cb0f2b/html5/thumbnails/12.jpg)
Step 4 O Pout into a greased 9x9 pan and cool
at room temperature O ( place in your tightly covered bin