Condensed milk fudge recipe

Can I use evaporated milk instead of condensed milk for fudge?

Unfortunately, there is no substitute for it in a fudge recipe. While you can use evaporated milk in place of regular milk in many circumstances, the same is not true in reverse. Also, be sure you do not confuse evaporated milk and sweetened condensed milk, as they are two entirely different products.

What do you use condensed milk for?

Sweetened condensed milk is commonly used in baked goods and desserts — like pie, pudding, ice cream — and as a sweetener in coffee and tea.

How do you fix condensed milk fudge that is too soft?

If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.

What is the secret to making creamy fudge?

To sum up… six tips to successful fudge

  1. Use a heavy pan that distributes heat well or the mixture may stick during cooking. …
  2. Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides.
  3. Never stir the mixture during cooking or sugar could crystallize again.

What can I use if I don t have condensed milk?

Cream of Coconut: Cream of Coconut works well as a sweetened condensed milk alternative, and can offer a wonderful tropical flavor to your desserts. Substitute it for sweetened condensed milk using a 1:1 ratio. Do not confuse this with Coconut Cream, Cream of Coconut is much sweeter, and sold in separate cans.

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What happens if I use condensed milk instead of evaporated milk?

Evaporated milk is also referred to as unsweetened condensed milk. Because condensed milk contains sugar, it can not be substituted directly for evaporated milk. However, the other way around, you can substitute evaporated milk for sweetened condensed milk and add sugar.

Is condensed milk healthy?

Provides Extra Calories and Protein

Using sweetened condensed milk to boost calorie content may be more beneficial than using sugar alone since the product also provides extra protein, fat and some bone-healthy minerals like calcium and phosphorus.

Is condensed milk good in coffee?

And that I find condensed milk ideal for enriching coffee because it does so without diluting the flavor of the coffee.

Can you eat condensed milk raw?

There are certain foods we love so much that we unashamedly eat them straight from the container with a spoon. Sweetened condensed milk is one of those foods. We know what you’re thinking — it’s sugar overload, it’s thick and sticky, it’s syrupy and it is definitely not to be consumed on its own by the spoonful.

Can I bake fudge that didn’t set?

If your fudge didn’t set, it probably wasn’t heated hot enough. You can put the fudge back on the stove with 1 cup of water and heat until the candy thermometer reads 235 – 245 degrees F.

Why was my fudge too soft?

Fudge Too Soft

Either you’ve added too much liquid or not cooked it long enough. There is “fudge repair’ though you can try – All you do is add the liquid ingredients to a heavy pan and then the fudge – be it too hard or too soft and then recook it. Definitely use a candy thermometer and watch it closely.

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Should fudge set in the fridge?

Allow the fudge to set a while before you put in the fridge.

Sure, we all want a piece of that home made fudge NOW…but cooling it too quickly can cause crystallization and a grainy fudge. Allow it to cool at room temperature for a while and then place it in the fridge to set completely.

Why did my fudge turn out grainy?

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. … The more you stir, the more crystal seeds you get. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.

What happens if you don’t beat fudge?

Remember that beating doesn’t harden the fudge (this occurs during cooling); beating begins the process of crystallization. If this occurs throughout the mixture at the same time, the desirable small crystals will form. One of the most difficult steps in making fudge is knowing when to stop beating.

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