What is it without baking?
No-Bake Fudge is a variant of a traditional fondan that uses similar ingredients but does not require the use of an oven or stove. There are a number of different ways to make FUDGE without baking, although some of the common ingredients include butter or margarine, sugar and milk. A semi -sweet or bakery chocolate is often used to make chocolate fondan, and various fruits and nuts can also be added. The consistency and taste without a baking pan may differ from the ordinary fondan because sugar is not heated and will never enter the soft ball stage during the preparation process. This type of fondan is usually easier and faster than traditional fondant.
One of the general concepts for the production of confectionery is that heating sugar to different temperatures affects the consistency of the final product. The low temperature leads to the consistency of the syrup, while high temperatures create a stage of hard cracks observed in caramel and brown liquid found in caramel. Creating a traditional fondant involves the application of sufficient heat to make sugarIt achieved a soft ball, which is about 240 ° F (115 ° C). FUDGE is or without cooking, a similar product that achieves roughly comparable taste and texture without the use of heat.
Basic components without baking are sugar and condensed milk. Some recipes require sweetened condensed milk, while others require condensed skim milk and other similar products. This is another difference between the fondant without baking and regular fondant, because FUDGE traditionally uses milk that has not been condensed. This mixture is usually added to the non -fondan, butter or margarine. Since no baking is involved, the ingredients are simply mixed together, poured into the pan and then placed in the fridge to stiffen.
It is also possible to create chocolate Č.AKE FUDGE, which usually does not use butter or margarine. This type of fondan can use any type of chocolate, from unsweetened bakersKé chocolate after sweet chocolate flakes. In both cases, the chocolate must be melted before it can be added to the condensed milk. This requires either a microwave or a double boiler that makes this type of fondan more time consuming than butter -based versions. If Baker's chocolate is used, sugar is usually added to this type of fondant to sweeten it.