Crock Pot Chocolate Fudge
When it comes to crock pot recipes, usually you think of cooking meat, stews and other dinner recipes. Sometimes you can might make appetizers or dips in your crock pot too, but did you know that you can even make dessert recipes in your crock pot? Cobblers and fruit crisps are easy dessert recipes to make in a crock pot, but you can also make a recipe for fudge candy in your crock pot, and it turns out just like regular fudge. Of course, cooking fudge in your crock pot will take a bit longer than making it the regular way since crock pots cook things at a lower temperature for a longer period of time. Usually, fudge is made by melting chocolate and mixing it with condensed milk in a pot on the stove and then in a regular recipe for fudge candy you will pour that melted chocolate into a pan to chill until it's hardened. The crock pot recipes for fudge candy have you heat the chocolate in the crock pot for up to an hour and then pour it in the pan to chill in the fridge. So just make sure you leave yourself enough time to make this crock pot recipe so you can have it ready in time.
You will use a bag of semi-sweet chocolate chips, a can of sweetened condensed milk, some salted butter and vanilla for this recipe. To make the fudge even more chocolaty, you could use real dark chocolate made with raw cacao which has a lot of great nutrients in it as well. This would give the fudge a richer flavour, but it would also be a bit more bitter so you may want to add sugar if you use real cacao. Or, instead of sugar, you could use a healthier sweetener like agave or maple syrup. The original recipe for fudge candy used sugar, butter and milk with the addition of cocoa powder or other ingredients. Recipes for fudge go all the way back to the late 1880s and became popular in the 1890s and the early 1900s. These recipes were especially popular at women's colleges, and there are many different recipes for fudge that have come out of colleges like Vassar College, Wellesley College and Smith College. These days there are many different types of fudge including the classic chocolate fudge, as well as cookies and cream fudge, pumpkin spice fudge and rocky road fudge with marshmallows in it. Fudge is sold at kiosks, in candy stores and at fairs and makes a great treat for any occasion or a nice gift to give someone who has a sweet tooth.
Fudge is formed by precise heating and the crystallization of the sugars and fats in the recipe. The key to getting the perfect texture is all about regulating the temperature of the ingredients. It's not quite a fondant because it's drier and it's not quite a caramel either because it's creamier and less chewy. Yet fudge has similar ingredients to both of these dessert recipes. The original fudge recipes from the 1800s were extremely precise in their ingredients, and times. The ingredients also needed to be monitored and stirred consistently. To get the perfect fudge, it's best to follow a recipe for fudge candy like this, and it also helps to have a candy thermometer to measure the temperature of the fudge, so it doesn't get overcooked or undercooked. Some people use corn syrup in their fudge recipes. This prevents crystallization and a nice texture which prevents crystallization and produces smooth fudge. Try out this crock pot recipe for fudge and see how it compares to the original method.***
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