Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (62 page)
Read Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Online
Authors: Anita Chu
4.
Remove from heat and add the butter. Do not stir. Let mixture cool to about 110°F.
5.
Stir in the vanilla and nuts and beat vigorously with a wooden spoon or in a stand mixer until the mixture becomes thick and loses its shine.
6.
Pour into the baking pan. Let set for 1 to 2 hours until firm. Cut into squares.
Yield:
About 16 squares
Storage:
Store in an airtight container for up to 1 week.
Opera Fudge
This vanilla fudge is an excellent base for adding other flavors and ingredients of your choice.
2 cups sugar
1 cup heavy cream
2 tablespoons light corn syrup
⅛ teaspoon salt
3 tablespoons unsalted butter
2 teaspoons vanilla extract
¼ cup candied cherries, chopped
1.
Line an 8-by-8-inch baking pan with aluminum foil and coat foil with cooking spray.
2.
Combine sugar, cream, corn syrup, and salt in a saucepan. Stir over medium-low heat with a wooden spoon until the mixture begins to boil.
3.
Continue cooking without stirring until it reaches 236°F, soft ball stage.
4.
Remove from heat and add the butter. Do not stir.
5.Add vanilla and candied cherries (if desired), and beat vigorously with a wooden spoon (or in a stand mixer) until the mixture becomes thick and loses its shine.
6.Pour into the baking pan. Let set for 1 to 2 hours until firm. Cut into squares.
Yield:
About 16 squares
Storage:
Store in an airtight container for up to 1 week.
Peanut Butter Fudge
2 cups sugar
1 cup milk
2 tablespoons light corn syrup
⅛ teaspoon salt
½ cup creamy peanut butter
1 teaspoons vanilla extract
1.Line an 8-by-8-inch baking pan with aluminum foil and coat foil with cooking spray.
2.Stir with a wooden spoon over medium-low heat until the mixture starts to boil.
