What is Fantasy Fudge?

Fantasy Fudge is also known as chocolate Marshmallow Fudge and is a classic holiday treatment. Creamy and smooth, rich chocolate squares literally melt in the mouth. Normally, the fondant is made of cream, sugar and butter and the cooking process is slightly complex. Fantasy Fudge, on the other hand, is very easy to make and very hard to mistake. Charmed in the ceremonial packaging and colorful ribbons, home fantasy fondat squares create very popular gifts. Chopped nuts, vanilla extract and semi -lighting chocolate chips are some of the other main ingredients. The evaporated milk has approximately 60 percent of the water content. It is unsweetened and usually occurs in food stores in cans. Marshmallow cream is made of dried egg whites, sugar syrup and corn syrup.

found in baths or glasses, this soft and strong marshmallow cream is extremely sweet and slightly fluffy. Chefs use it in FUDGE because it prevents sugar crystallization, whichFinally, it will save the Fondan from getting a grain texture. Sugar crystals remain small thanks to Marshmallow coating. When buying evaporated milk and marshmallow, beware of checking the expiry date.

Instead of using semi -Semi chocolate chocolate chocolate, chefs can replace with a bittersweet chocolate for another taste. Some recipes require the use of pieces of chocolate, but chocolate chips are much easier to work. Butter can also be used as a replacement for margarine. Before you start on the Fondan, they cook the toasts of nuts for a better taste. They pre -work the oven and place the nuts on the baking sheet in the center.

nuts toast for about 10 minutes or until a light brown color changes. Walnuts and pecans are some of the traditional nuts used in fantasy recipes. Once the nuts are cooled, they cook them into coarse, small pieces. Mix marshmallow cream, salt, sugar and butter in a pan and occasionallyMix it until they feel on low heat. They allow them to cook for about five minutes until it is a little caramelized.

4 Once the chocolate is completely mixed, they mix vanilla extract and roasted nuts. Fantasy Fondan is ready to pour into a greased baking pan or on a lined aluminum foil. After the chef pours the fondant, the upper part will smooth out with a wooden spoon and allow it to cool.

When cooling, cooking, remove the fantasy fondant by an exaggerated lubricated pan or lifting the film by its edges. They cut the fondant into pieces of the desired shape and size and store it in airtight containers. It is necessary to wait an hour or more before you cut the fondant because it needs some time to solidify. Also, tinfoil or wax paper between the fondan layers to prevent them from holding each other or lose shape.