Month: October 2012

Red Velvet Fudge

“You’ve heard of red velvet cake, but red velvet fudge? It’s so crazy it just might work!” – Elizabeth LaBau.

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It really, really does. You’re going to want to write this recipe down and pull it out for parties, work events, and to generally impress your friends and family.

For Fudge:

2 cups (470 ml) buttermilk
1 1/2 ounces or 1/3 cup (37 g) unsweetened cocoa powder
2 3/4 ounces or 1/4 cup (77 g) light corn syrup
31 1/2 ounces or 4 1/2 cups (882 g) granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 ounces or 8 tablespoons (112 g) unsalted butter, cubed
2 teaspoons vanilla extract
2 teaspoons red gel food coloring*

* Be careful to read the packaging on your food coloring carefully. Many companies will sell decorating gel, but write the word “decorating” so small that you won’t notice until the fudge is finished and just isn’t red. Elizabeth recommends Wilton brand gel food coloring for ultimate potency. 

For Cream Cheese Topping:

1 1/2 ounces or 3 tablespoons (42 g) unsalted butter, at room temperature
2 ounces (56 g) cream cheese, at room temperature
1/2 teaspoon vanilla extract
8 ounces or 2 cups (224 g) powdered sugar, sifted
Pinch of salt
Red sprinkles, for decorating (optional)

Here’s What You Do:

Line an 8 x 8-inch pan with aluminum foil and spray the foil with nonstick cooking spray.

To make the fudge:

In a saucepan that holds at least 6 quarts, combine the buttermilk, cocoa powder, corn syrup, granulated sugar, salt, and baking soda. Place the pan over medium heat, and whisk everything together until it is combined and there are no lumps of cocoa powder remaining. Continue to stir until all of the sugar is dissolved and the mixture comes to a full boil. It will bubble up a great deal as it cooks.

 

 

 

 

 

Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer. Boil the candy over medium heat, without stirring, until it reaches 240ºF (115ºC) on the candy thermometer.

 

Once at 240ºF (115ºC), remove the pan from the heat and place the cubed butter, vanilla, and red food coloring on the top of the fudge in the pan, but do not stir in! Just let everything sit on top of the fudge. If you stir right away, you will be forming sugar crystals that will make your fudge grainy. Instead, let the fudge cool to 115ºF (46ºC) without disturbing the pan.

 

 

When the fudge reaches 115ºF (46ºC), remove the candy thermometer. Begin to stir vigorously with a wooden spoon. At first it will be thick and glossy, with a layer of butter on top. As you continue to stir, the butter will become incorporated and the fudge will become less shiny. After 15 to 20 minutes of stirring it will take on the matte look of frosting. At this point, the fudge is about to set, so quickly scrape the fudge into the prepared pan and smooth it into an even layer.

To make the cream cheese topping:

In a mixing bowl, combine the softened butter, cream cheese, and vanilla. Beat on medium speed until the mixture is light and there are no lumps of butter or cream cheese. Add the sifted powdered sugar and pinch of salt, and mix on low speed until the powdered sugar is incorporated. Scrape down the bottom and sides of the bowl, then turn the mixer to medium speed and beat until the topping has a light, fluffy texture.

Scrape the topping onto the red velvet fudge, and smooth it into an even layer. If desired, top the fudge with red sprinkles or red sugar crystals.

 

Refrigerate the fudge for 1 hour to set the topping. Once set and firm, remove the fudge from the pan and peel off the foil backing. Cut the fudge into small, 1-inch squares to serve. Store in an airtight container in the refrigerator for up to 2 weeks. Bring it to room temperature before serving.

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you’re a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.

To read my interview with Elizabeth LaBau, click here.