Chocolate fudge
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I am sure that each of us has our own recipe for making chocolate fudge, and we have all made it at least once in our lives. It doesn’t always turn out as glossy as a mirror, perhaps not as thick and viscous as we would like, but the fact that it was prepared anyway is undeniable.
Just spread it on bread, pour it over any cupcake, which will instantly turn from a boring pastry into a culinary (almost) masterpiece with a 100% guarantee of success. I think each of us “cleaned out” the pan handed to us by mom after the fondant had already been poured onto the cake. :)
The chocolate fudge I want to talk about has stood the test of time! It is always glossy, with shine. Keeps its shape perfectly. This amount of products will make fondant for a large cake, even taking into account the fact that someone helping will try it often.))
Chocolate fudge made from cocoa is very simple to prepare. But most importantly, the taste of fudge depends on the quality of cocoa. The better the cocoa, the richer and more chocolatey the taste, smell and color of our fudge.
So let's get started. It is best to use dishes with thick walls or a thick bottom for making fudge. Pour sugar into a saucepan.
Ингредиенты
Cocoa powder – 6 tbsp.
Granulated sugar - 10 tbsp.
Milk – 150 ml
Butter - 100 g
Рецепт
1. Add cocoa powder. Mix sugar and cocoa thoroughly. We don’t just mix, but sort of grind. If you simply mix cocoa with sugar, there will be lumps of dry cocoa during cooking. And when rubbed, the sugar breaks up the lumps of cocoa, and it envelops the sugar crystals.
2. Pour in milk.
3. Put the butter and put the saucepan on the fire.
4. Bring to a boil over high heat, reduce heat to low and cook the fudge. Stir constantly, otherwise the fudge will burn. The butter gradually melts. Speaking of oil. The recipe calls for 100 g, but there are different types of oil. If the oil is successful, then the fudge will be shiny and glossy, and if the oil is not entirely unlucky, then when it cools, the fudge will get a small coating, slightly whitish. We continue to boil the fudge. Stir constantly. When the mass has thickened, remove from heat.
5. Before applying the cocoa fudge to your cake or cupcake, let it cool to about body temperature before pouring on your masterpiece.