This is mostly a review of I am Baker's Red Velvet Fudge.
I know I have said his before, but I'll say it again. I NEVER read instructions. Except for this recipe.
I read how she couldn't find a good recipe and finally found one on allrecipes.com and read it 17 times. I read the fine details on how to make it, over and over again. It sounded so tedious and like a lot of work. But I wanted to do it still, so I went out and got everything I needed:
1/2 cup Buttermilk
1/2 cup Sweetened Condensed Milk
2 cups White Sugar
1/4 cup Cocoa
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring
What you need to do:
Using a 5×9 pan (if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan.
Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees. (My thermometer doesn't go up that high, so I had to assume)
Reduce heat and allow fudge to simmer. Quoted from I Am Baker "DO NOT STIR. At all. Like seriously dont even touch the pan." I actually let it simmer for a while but then after like 30 min I turned off the heat but let it sit.
Allow fudge to cool to 110 degrees.
At this point I put the mixture in my mixer and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen. I am Baker said it took her 20 minutes but I left mine on for like an hour... I swear!
Place in prepared pan and allow to cool, usually 1-2 hours. (Mine still didn't stiffen so I placed it in the freezer for a while longer.
All in all, it came out tasty.
I think I would use powdered sugar next time because it came out somewhat grainy.
It was time consuming, as well, and I'm not sure if I will bake it again because it took so long. I'll do more research into it.
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