I recently wrote an article that talks about How To Prevent and Fix Cracks On Top Of Brownies, you can check it out here! How to make chocolate fudge without condensed milk?Īs a whole, you can make chocolate fudge by using regular milk or almond milk instead of condensed milk. *Side Note: You might also want to know Why Your Brownies Crack On Top after baked. The resulting product looks and tastes quite similar to condensed milk. I like to combine my skim milk with butter and sugar in a saucepan and heat it until it thickens up. The trick when using skim milk as an alternative to condensed milk is to add fat and flavor in order to give it a rich and creamy texture. This process may require some modifications in order to see which method gives you the best results. This may mean adding a bit of sugar to sweeten it up, or even adding less water when rehydrating powdered milk. The key to creating fudge with an alternative ingredient is to try to match the consistency of condensed milk. I’ve created fudge before by using evaporated milk, skim milk, half & half, and even powdered milk. While some may feel pretty strongly about needing condensed milk to create fudge, I’ve discovered that there are a variety of other pantry staples that will work as well. I recently wrote an article that gives a breakdown of the 3 Best Double Boilers that people use in each stage of their baking journey.Īfter reviewing these double boilers, the Best Overall Double Boiler was the Stainless Series 2-Quart Covered Double Boiler which worked great for the dessert needs in my kitchen. You can check out this Double Boiler on Amazon! *By the way, the Double Boiler works great when you’re trying to melt something like chocolate while heating up other ingredients. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6圆) with a sharp knife.Don’t be afraid to try out different types of milk! Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Pour into the lined tin and level with the back of a spoon. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper.
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