Can you freeze Fannie May fudge?
Should you decide to keep the product for a longer period, it is recommended that you freeze the product. When freezing the products, take the unopened box and wrap it in a durable wrap that is appropriate for the freezer. If this is done properly, the product can remain frozen for up to 4-6 months.
How long do you boil fudge to get to soft ball stage?
Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the ‘soft ball stage’ has occurred.
How do you make fudge chewy?
Nuts add a little crunch to the soft fudge while dried fruits add a chewy texture. Try this Pomegranate and Pistachio Chocolate Fudge and Almond Butter Cranberry Fudge Bites. Marshmallow adds a spongy, chewy texture – try this 4-Ingredient Chocolate Peanut Butter Marshmallow Fudge.
What does adding butter to fudge do?
Use corn syrup and butter Both interfere with sugar crystallization, so adding them to the fudge prevents the crystals from growing too large. Butter should be added only after the boiling is done. If added before boiling, it coats the crystals and keeps them from dissolving, resulting in grainy fudge.
Do you know Fannie Mae’s fudge recipe?
If you are from or around the Chicagoland area… you know Fannie Mae and her delicious fudge!! Here is a recipe that you will be sure to love and is so easy to make! Join the conversation! AMT. PER SERVING % DAILY VALUE Mix sugar, milk, vanilla and butter in pan. Bring to a boil for 2 minutes, turn off heat. Add marshmallows and stir until melted.
What kind of chocolate do you use to make fudge?
My Fannie May Fudge recipe is easy to make since you don’t need to use a candy thermometer to make it. I like to use both milk chocolate and semi-sweet chocolate to make my Fannie May Fudge.
Can I make fudge without a candy thermometer?
That’s it – no candy thermometer. If you can set a timer for 2 minutes, you can make fudge! I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper.