Strawberry Fudge

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by Chef Country Velador of Super Chunk Sweets & Treats

azfamily.com

Posted on January 29, 2014 at 4:22 PM

 

Your Life A to Z Recipe: Wednesday, January 29th, 2014

By: Chef Country Velador

Strawberry Fudge

Ingredients:
2 cups sugar
¾ cup half-and-half
4 oz bittersweet chocolate
1 teaspoon light corn syrup
1 teaspoon vanilla extract
2 tablespoons butter
½ cup finely chopped dried strawberries

Procedure:

  • Line an 8×8 square pan with parchment paper and spray with non-stick cooking oil. Set aside.
  • Combine the sugar, half-and-half, chocolate, and corn syrup in a saucepan. Place over medium heat, clip on a candy thermometer, and cook, stirring constantly with a rubber spatula, until the mixture reaches 234 degrees.
  • Take off the heat and remove the rubber spatula. Add the butter and vanilla, but do not stir.  Let it sit about 45 minutes, without stirring until it reaches 110 degrees.
  • Using a clean rubber spatula, stir the mixture until it begins to firm up. Transfer the mixture to a stand mixer bowl and add the dried strawberries. Beat on medium with a paddle until the mixture loses it’s shine and becomes very stiff.  Spread the mixture in the prepared pan and smooth out the top. Cover with plastic wrap and let sit overnight. Cut into desired size shapes. Store in an airtight container.

Honeycomb

Ingredients:
1.5 oz baking soda
1 c water
4.35 oz honey
8 oz  corn syrup
21 oz  sugar

Procedure:

  • Line a large sheet pan with a silpat and place on the counter top. Measure out the baking soda and leave next to the sheet pan with a rubber spatula.
  • In a large saucepan (it will foam up dramatically), combine the water, honey, and corn syrup. Stir to dissolve the honey and corn syrup as much as you can. Add the sugar and carefully stir in, being careful not to get sugar on the sides of the pan.
  • Place the saucepan on the stove over high heat and clip on a candy thermometer. Boil until it starts to turn amber around the edges of the pot and a candy thermometer reads 295 degrees.   Take the pot over to the silpat and pour in the baking soda. (It should reach about 300 degrees by the time you get it over to the table.)  Quickly stir in the soda. Pay attention to where the baking soda goes because it tends to clump.  Try to break up as many large clumps as possible without overstirring.  The honeycomb will puff up large.  Quickly pour it out onto the silpat.  If you see any baking soda clumps (most likely you will), smash them a bit with the rubber spatula to help it dissolve.  Leave the sheetpan undisturbed until the honeycomb is firm and set.  Break up into desired size and store in an airtight container at room temperature.

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