Tuesday, December 11, 2012

The Rosiethon. Day 3. White Christmas Fudge.

 Day 3 of the Rosiethon.
It's White Christmas Fudge.

 White Christmas Fudge

2 1/2 cups confectioners sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried cranberries
3/4 cup toasted almond slices

Line an 8-inch square pan with foil and grease foil.
Mix sugar and milk in heavy 3-quart saucepan.
Over medium heat, add butter and bring to boil, stirring constantly for five minutes.
Boil for another 5 minutes without stirring.
Over low heat, add chocolate and almond extract.  
Stir, then whisk until chocolate melts and mixture is smooth.
Stir in dried cherries and toasted almonds.
Pour into prepared pan.
Refrigerate until firm.
Invert pan, peel foil off, and cut into squares.

Mix milk and sugar.
Add butter and bring to boil, stirring constantly.

And then my candy making went awry.

 Instead of looking nice and smooth and lovely like this ...
My chocolate seized up.

Normally when chocolate melts, it is a satiny smooth
homogeneous mixture.
However, if it comes in contact 
with even a tiny amount of water,
the chocolate will "seize,"
or turn into a grainy mess in the bowl.
Also, if the chocolate is overheated, it will seize
and get thick and lumpy.

I was distracted and let the chocolate overheat.
My bad.

So I googled "seized chocolate" to see if I could save this mess.

Ironically, adding more liquid will help
the chocolate back to its former texture.
I added boiling water 1 teaspoon at a time,
until I had a spreadable texture.

Hey - it ain't perfect
but it still tastes wonderful.
It's supposed to be white chocolate
and mine is a bit off color
but I'm forging ahead.

Nobody will know.
Except you, my readers.
And I'm sure you won't tell.

I could have glossed over this
and thrown in the picture of White Christmas Fudge 
from last year and not even mentioned my screw up
but that would be dishonest.

Here's the pic from last year
just so you know how it's supposed to look.

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