I made a double batch of Walnut and White Chocolate Fudge.
Most of the fudge got boxed up to send to family back east.
But I did keep out a few pieces for Moe and I.
Walnut and White Chocolate Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream - heavy/whipping cream
1/2 cup of butter
pinch of salt
1/4 cup of Maple Syrup or white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla
Add the two sugars, butter, cream, syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.
After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. TIP: Toast the Walnuts.
THAT'S what I wanted my fudge to look like!! You have a knack. I'm going to keep trying until I can make it at least close to yours!
ReplyDeleteYour photos are beautiful!!
ReplyDeleteIf I had that in my house, I would reserve some for my partner and ME, too!!!!
Oh my...that stuff is a thing of beauty...
ReplyDeleteYou DO have the knack. The last time I tried making chocolate fudge it was some gnarly little mass that was downright frightful.
ReplyDeleteI have been looking for a good white choc recipte for awile now as I had lost mine in moving. At Christmas time I usually put chopped red and green cherries and then decorated the top of each to looke like a poinsetta and leaves with the cut up cherries.
ReplyDeleteSo! I will try it again now that I have the recipe. I am from n.b. and now live in B.c. where we cannot get the maple cream. But, I will now call my family from there and ask them to send some to me to try that one. thanks
My Dad used to make it and I think he added baking soda???
ReplyDeleteYou sure you are not thinking about peanut brittle?
DeleteAnonymous, there might be other fudge recipes with baking soda, but it isn't anything I'm familiar with. I have made Sponge Toffee which has baking soda as an ingredient.
ReplyDeleteAnn
I made the maple fudge both times it did not set. I used the Electric beater while the fudge was on the stove and this worked excellent. I will attempt to make again and when I put the butter and sugar and maple syrup on the sauce pan I will use the Electric mixer to beat the ingredients. I hope this works for me again.
ReplyDeleteThe fudge was delicious!!!
Anonymous, sorry you are having problems. If your fudge isn't "setting" than it probably wasn't cooked enough. It needs to be cooked to the soft ball stage. I find it easier to judge soft ball using the cold water method. For me it is more accurate than using a candy thermometer.
ReplyDeleteNext time you make the fudge, after you remove it from the heat, let it sit on the counter for 10 minutes before you start to beat it. See if this method works better for you. Once it cools a little you won't have to beat it as long. Make sure the fudge is thick and has started to lose its gloss. That is the time you want to pour it into a butter dish.
~Ann
I consider myself a pretty good cook but for some reason I have never been able to make good fudge. I have gotten some recipes in the past for incredible fudge, but every effort has failed. I've always wondered if people don't tell you the tricks to their recipe (or even change it ever so slightly) so yours will never be good like theirs. You, on the other hand, have provided everything I needed to make incredible, melt-in-your-mouth fudge!!! I made the chocolate and white chocolate, and they are heavenly. How can I ever thank you???
ReplyDeleteSusan, your comment is thanks enough. I love when someone, who has had trouble making fudge, is successful following my recipe and instructions. Thank you for the feedback. Enjoy!! ~Ann
ReplyDeletewhen you say cream...is it half and half or whip or evap or?
ReplyDeleteI use Whipping cream/Heavy cream. It is better than half and half. ~Ann
DeleteWhat Size pan do you use?
ReplyDelete~Shelly~
Hi Ann. I was wondering if you've ever made peanut butter fudge. I'm not sure how I would introduce pb, as a new ingredient, or as a substitute for chocolate or butter in the recipe.
ReplyDeleteThanks, Josey
Josey, I'm sorry, but I'm not a peanut butter fan so I've never made peanut butter fudge. That said, as an experiment, I would be tempted to replace some of the white chocolate with peanut butter and see how that works for you. If it does, then next time reduce or replace all of the white chocolate with peanut butter.
ReplyDelete~Ann