Cherry Hazelnut Fudge скачать в хорошем качестве

Cherry Hazelnut Fudge

Made from scratch fudge, a traditional crystalline confection. 75g Milk 35g Cream 60g Glucose 35g Invert Sugar 90g Fondant 60g Chocolate Liquor (100% chocolate) 7g Pure Vanilla Extract 65g Hazelnuts, toasted and chopped 65g Dried Cherries, chopped 1. Add milk, cream, glucose, and invert sugar to a medium pot. 2. Slowly add sugar to the center making sure it is fully hydrated. 3. Cook over medium high heat, stirring continuously until mixture reaches 239 F. 4. Remove from heat and pour onto a clean oiled stone (marble or granite preferred). 5. Add vanilla, chocolate, and fondant on top of cooked sugar while it cools to 120F. 6. Begin to agitate the mixture until chocolate and fondant are fully combined. Add any inclusions if desired at this point. 7. Continue mixing, scraping the stone well, until mixture reaches the consistency of thick peanut butter. 8. Smooth into confectionary rulers, I used 3/4" stainless steel. 9. Allow to crystallize for at least 1.5 hours or until mixture is solid enough to cut. 10. Cut into desired shapes, mine are 1"x1" squares, on a cutting board with a sharp knife and garnish as desired.