Post by Loupy on Nov 15, 2018 19:08:37 GMT -7
HARRY POTTER: MRS. WEASLEY'S FUDGE
From:Deanna @ www.feastofstarlight.com/2015/12/19/harry-potter-mrs-weasleys-fudge/
I’ll be honest and say, I’ve never been a fan of fudge. I’ve always found it way too sweet and I never cared for the texture. These, however, are pretty darn delicious. They’re sweet but it’s so creamy and chocolatey that it’s very difficult to stop.
Prep time: 2 hrs
Cook time: 25 min
Total time: 2 hrs, 25 min
Makes: 1 8x8 pan
INGREDIENTS
14 oz / 400g / 2 cups - granulated sugar
1 oz / 28g / ¼ cup - corn syrup
7 oz / 20g / ¼ cup - cocoa powder
3 oz / 85g / ½ cup - finally chopped chocolate
½ tsp - salt
8 oz / 226g / 1 cup - half and half
2 tbsp - unsalted butter
INSTRUCTIONS
Lightly grease and line the 8x8 pan with parchment.
Add the granulated sugar, corn syrup, cocoa powder, chocolate, salt, and half and half in a heavy bottomed pot.
Place it over medium heat and let it come to a simmer.
Stir gently to make sure the sugar has dissolved.
Let the sugar continue to cook until it reaches 235F, softball stage.
Turn off the heat and let it sit untouched until it reaches 110F.
Start to stir and agitate the sugar to start crystalizing the sugar.
The mixture will start cooling down and thickening.
Once it gets thick and it starts losing it's sheen, pour it into the prepared pan and smooth.
Let it set for at least 2 hours or more.
Cut the fudge into small squares.
NOTES
Equipment:
Candy Thermometer
1 - 8x8 pan
From:Deanna @ www.feastofstarlight.com/2015/12/19/harry-potter-mrs-weasleys-fudge/
I’ll be honest and say, I’ve never been a fan of fudge. I’ve always found it way too sweet and I never cared for the texture. These, however, are pretty darn delicious. They’re sweet but it’s so creamy and chocolatey that it’s very difficult to stop.
Prep time: 2 hrs
Cook time: 25 min
Total time: 2 hrs, 25 min
Makes: 1 8x8 pan
INGREDIENTS
14 oz / 400g / 2 cups - granulated sugar
1 oz / 28g / ¼ cup - corn syrup
7 oz / 20g / ¼ cup - cocoa powder
3 oz / 85g / ½ cup - finally chopped chocolate
½ tsp - salt
8 oz / 226g / 1 cup - half and half
2 tbsp - unsalted butter
INSTRUCTIONS
Lightly grease and line the 8x8 pan with parchment.
Add the granulated sugar, corn syrup, cocoa powder, chocolate, salt, and half and half in a heavy bottomed pot.
Place it over medium heat and let it come to a simmer.
Stir gently to make sure the sugar has dissolved.
Let the sugar continue to cook until it reaches 235F, softball stage.
Turn off the heat and let it sit untouched until it reaches 110F.
Start to stir and agitate the sugar to start crystalizing the sugar.
The mixture will start cooling down and thickening.
Once it gets thick and it starts losing it's sheen, pour it into the prepared pan and smooth.
Let it set for at least 2 hours or more.
Cut the fudge into small squares.
NOTES
Equipment:
Candy Thermometer
1 - 8x8 pan
