Best 2 Hints From Heloise Best Fudge Recipes
Embark on a delectable journey into the realm of culinary bliss with "Hints From Heloise Best Fudge." Discover an array of tantalizing recipes that will transform your kitchen into a haven of sweet indulgence. These carefully curated recipes, inspired by the culinary wisdom of Heloise herself, promise to satisfy even the most discerning taste buds. Whether you're a seasoned baker seeking to elevate your dessert repertoire or a novice cook eager to explore the art of confectionery, this article will guide you towards creating extraordinary fudge that will leave a lasting impression on all who savor it.
Here are our top 2 tried and tested recipes!
HINTS FROM HELOISE BEST FUDGE
This is the fudge recipe my mom and I make every single Christmas! We put it in a large jelly roll pan for cooling. It makes less (but thicker) bars in a smaller pan. But will all fit in a 9x13 cake pan or a large jelly roll. The serving size will depend on how you use them and the amount made depends on how big you cut the squares. There are similar recipes on this site that I have tried and in my opnion none taste as good or work as well as this one! The chocolate chips I can never find in a 6 oz package I just use 1.5 of the 12oz packages! Don't bother cutting this in half -- just send some to your work, your spouse's work or you kid's school -- it will be gone in no time! I sent some with DH to work a few days ago (an entire batch) and it was gone two hours, before 11am!
Provided by SarahBeth
Categories Candy
Time 20m
Yield 7 dozen, 30 serving(s)
Number Of Ingredients 7
Steps:
- Put sugar and milk in large, very heavy saucepan and bring slowly to a rolling boil.
- Let boil for at least seven minutes, but not more than 8 minutes, while stirring constantly.
- Remove from heat and add chocolate chips, marshmallows, and butter.
- Stir constantly only until chips and marshmallows are melted.
- Mix in nuts and vanilla.
- Spread in large, ungreased pan.
SALMON PATTIES (HINTS FROM HELOISE)
My mom made these for me when I was a little girl. To this day, I still have to eat them with spinach and crackers. Delicious dipped in yellow mustard, too.
Provided by LoCo4678
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Half fill a deep fryer or skillet with oil. Preheat while you are mixing the salmonettes. Drain all but 1/4 cup liquid off the canned salmon and set it aside. Put the salmon in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. Blend with a spoon until all of the flour is mixed in, don't overmix.
- Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the salmon mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it immediately.
- Drop the mixture by spoonfuls (small bite sized balls are the best) into the hot oil. They will brown very quickly-about 5-7 minutes. Lift them out with a slotted spoon and drain on a paper towel.
Nutrition Facts : Calories 190.9, Fat 4.8, SaturatedFat 1, Cholesterol 104.4, Sodium 175, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 23
Tips:
- Use the right pan: A heavy-bottomed saucepan is best for making fudge, as it helps to distribute the heat evenly and prevent scorching.
- Use a candy thermometer: This is essential for ensuring that the fudge reaches the correct temperature, which is between 234°F (112°C) and 240°F (116°C).
- Stir constantly: Stirring the fudge constantly as it cooks helps to prevent it from crystallizing and becoming grainy.
- Be patient: Making fudge takes time, so don't rush the process. It's important to let the fudge cool completely before cutting it into pieces.
Conclusion:
With a little patience and attention to detail, anyone can make delicious fudge at home. By following these tips, you can create a variety of fudge flavors and textures that will satisfy any sweet tooth. So next time you're looking for a sweet treat, give fudge a try!
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