Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Rum River Fudge

Posted by Bee & John on November 5, 2010 at 10:40 PM

• 160g Miniature Marshmallows

• 320g Sugar

• 120g Condensed Milk

• 60g Butter

• 200g Dark Chocolate broken up into small pieces • 50ml Rum (or Whisky, or Scotch etc)

• (Alternative to the alcohol – 2lids of peppermint essence)


Method


Put sugar into bowl – mill on 9 for 10 seconds

Scrape down the sides


Add Marshmallows, sugar, condensed milk and butter

Cook on 100oC, speed 2, for 2 minutes

Scrape down the sides


Cook mixture for a further 3 minutes on Varoma temperature


Add room temperature chocolate and stir on 2 until chocolate melted (approx 1 minute) Do not add any more heat.


Pour into a tin lined with baking paper with plenty of paper overhanging.

Fold overhanging paper over the chocolate and press down with fingers or potato masher until level


Refrigerate for 6-12 hours until set (time depends on thickness of the fudge)


Surprisingly – this is smooth and is not sickly sweet, despite the amount of sugar content.


LESSON 1: Peppermint essence makes it set faster - be quick

LESSON 2: use the little marshmellows - the bigger ones just do not taste quite as good.


HINT: I have halved the recipe for sanity sake... the first batch went WAY too fast so I thought 1/2 would be kinder to my waist :-)

Categories: Deserts, My own Recipes, My Favourite Recipes

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