Food recipes
Caramel Fudge Icing
Caramel Fudge Icing Yield: 4 lb (2 kg) Ingredients: - 3 lb (1500 g) Brown sugar - 11�"2 pt (750 mL) Milk - 12 oz (375 g) Butter or shortening - 1�"4 tsp (1 mL) Salt - 1 tbsp (15 mL) Vanilla Directions: 1. First, merge...
Caramel Fudge Icing
Yield: 4 lb (2 kg)
Ingredients:
- 3 lb (1500 g) Brown sugar
- 11�"2 pt (750 mL) Milk
- 12 oz (375 g) Butter or shortening
- 1�"4 tsp (1 mL) Salt
- 1 tbsp (15 mL) Vanilla
Directions:
1. First, merge the sugar and milk in a saucepan. Deliver to a boil, stirring to dissolve the sugar. Utilizing a brush dipped in water, clean down the facets of the saucepan to steer clear of sugar crystals from forming. (Watch �?oSugar Cooking,�?� Part 35.).
2. Next, boil the blend slowly, with no stirring, until finally it reaches 240°F (115°C).
3. Then, pour the combination into the bowl of a mixer. Incorporate the butter and salt. Combination inside with the paddle attachment.
4. Then, convert off the unit.
5. Then, increase the vanilla and convert the system on small rate. Overcome the icing until it is soft and creamy inside texture. If it is much too thick, skinny it with a minor cream or milk.
6. Finally, spread on cooled cake whilst the icing is hot, or rewarm it in a double boiler.
Yield: 4 lb (2 kg)
Ingredients:
- 3 lb (1500 g) Brown sugar
- 11�"2 pt (750 mL) Milk
- 12 oz (375 g) Butter or shortening
- 1�"4 tsp (1 mL) Salt
- 1 tbsp (15 mL) Vanilla
Directions:
1. First, merge the sugar and milk in a saucepan. Deliver to a boil, stirring to dissolve the sugar. Utilizing a brush dipped in water, clean down the facets of the saucepan to steer clear of sugar crystals from forming. (Watch �?oSugar Cooking,�?� Part 35.).
2. Next, boil the blend slowly, with no stirring, until finally it reaches 240°F (115°C).
3. Then, pour the combination into the bowl of a mixer. Incorporate the butter and salt. Combination inside with the paddle attachment.
4. Then, convert off the unit.
5. Then, increase the vanilla and convert the system on small rate. Overcome the icing until it is soft and creamy inside texture. If it is much too thick, skinny it with a minor cream or milk.
6. Finally, spread on cooled cake whilst the icing is hot, or rewarm it in a double boiler.