Carob & Chocolate fudge or Double pan chocolate Fudge Recipe

by Unknown Nov 2018 438 Views

Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.

Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.

Ingredients

2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]

1 can 14 oz condense milk (divided)(3/4 c. set aside)

1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla

Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.

Directions

1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.

2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.

3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.

Notes

If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.

If your adding flavor don't add vanilla -> vanilla is flavoring.

Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.

*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.

Probably the reason why Bettycrocker took it down.

Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?

Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast

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