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Key Lime Fudge

I got a bottle of Key lime juice and started looking for recipes. The usual pies, bars and ice cream were there but what stood out for me was the fudge. I’d never heard of such a thing, so of course I had to try it. I also found a pumpkin fudge recipe and I thought I’d do a fudge assortment as Christmas give aways to friends and fam. The fact that I had never made a fudge in my life did not alarm me. I had a candy thermometer and I knew how to use it.

First came the lime fudge. The recipe did not list a temperature to reach on a thermemeter, it just said cook and stir for 5 full minutes on the boil. I did so. It set up too soft, sticky even. Not worthy of a Christmas gift. Then I tried the pumpkin fudge recipe, it DID have soft ball stage-235 -listed as the temperature to reach for. My thermometer had no problem until about 230-just shy of destination. And it stopped. As my last attempt had set up too soft, I did not want to repeat the error, so I kept on stirring for another 4 minutes or so before giving up. It was too done-it set up hard and brittle like a bark. Damn. Strike two.

Textures aside, I liked the lime one much better than the pumpkin. Fudge has always been too sweet for me and this was no different but it was damn good.

I would recommend the mini marshmallows over the creme–less $ and easier to throw in–I struggled with a spatula trying to get it all out while the pot was cooling, when throwing in 2 cups of minis would have been a lot faster and melted quicker I believe. I left out the nuts and added a few drops of green coloring. I handed it out to customers of the Christmas tree farm I live on–they didn’t seem to mind the softness. I would just add another minute or two onto the cooking time.

INGREDIENTS:

1/4 cup butter or margarine

2 1/2 cups sugar

2/3 cup evaporated milk

12 ounces White Chips

7 ounces Marshmallow Creme or Marshmallow Fluff

OR

2 cups miniature marshmallows

1/3 cup key lime juice

1/2 cup Almonds or Macadamia Nuts (coarsely chopped)

1/4 teaspoon rum extract

1 teaspoon lemon extract

PREPARATION:

Line a 9″ x 9″ pan with aluminum foil (no stick or heavy duty foil-my regular foil tore a great deal.) and set aside. Place White chips, extracts, and nuts into Pyrex glass dish (or a 3- quart saucepan) and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden spoon).

Add marshmallow creme and butter and mix until creamy. Add Key Lime juice. Bring back to a boil for [5] full minutes by clock (start timing once boil resumes). The mixture will start to turn a little brown during boil. If you get brown flakes in mixture then turn down heat a little (e.g. down to Medium from Medium-High) and continue to stir. Remove from heat and pour hot mixture over chips without scraping sides of hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

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