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CHOCOLATE FUDGE - NATIONAL CHOCOLATE WEEK 2010
by
Margaret
Calificación: 4.0
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,%20200g%20sugar,%2075g%20glucose,%20100ml%20water,%2035ml%20sweet%20evaporated%20milk,%20200g%20fondant%20icing,%2010ml%20vanilla%20extract,%2040g%20unsalted%20butter.%3C/p%3E%3Cp%3E1.%20Grate%20the%20chocolate%20in%20the%20Food%20Processor%20Attachment%20with%20the%20thin%20shredding%20disc.%20Attach%20the%20Flexi%20Beater.%20Place%20the%20sugar,%20glucose%20and%20water%20into%20the%20mixing%20bowl.%20Set%20the%20temperature%20to%20115%C2%B0C%20and%20the%20speed%20to%20stirring%202.%20Allow%20to%20cook%20for%201%20minute.%3C/p%3E%3Cp%3E2.%20Add%20the%20evaporated%20milk%20and%20bring%20the%20temperature%20back%20to%20115%C2%B0C.%20Add%20the%20fondant%20icing,%20and%20bring%20the%20temperature%20back%20to%20115%C2%B0C.%20Cook%20for%20another%202%20minutes.%20When%20the%20temperature%20is%20at%2080%C2%B0C%20add%20the%20chocolate,%20the%20vanilla%20extract%20and%20the%20butter.%20Continue%20to%20stir%20until%20the%20mixture%20is%20amalgamated.%3C/p%3E%3Cp%3E3.%20Pour%20into%20a%2025%20x%2015%20x%201.5cm%20tray%20lined%20with%20greaseproof%20paper.%20Allow%20to%20cool%20before%20slicing.%3C/p%3E){kind=link}