'Dropped fudge is distinctly unique from fudge cut from a block. The outer shell forms a crispness, and the texture resembles more of a chocolate than a caramel. Learn about the secret to this simple treat. Fudge is uniquely American, and the legend goes that \'fudge\' was the expression for a malformed attempt at caramel. In this recipe video for chocolate fudge, we bake a \'dropped\' version. Most often, we see fudge cut from a slab into squares or rectangles. Dropped fudge produces more surface area during cooling and creates a crisp to the outer shell. The result is a more candied version with a unique texture with each bite. INGREDIENTS unsweetened baker’s chocolate - 3 ounces milk - ½ cup caster sugar - 2 cups unsalted butter - 1 tablespoon corn syrup - 1/3 cup salt - pinch vanilla extract - 1 ½ teaspoon roasted pecans - 1 cup Roast whole pecans in a 12-inch round cast iron skillet. Remove from pan and reserve 30 of the smallest and nicest looking pecans for the tops of the fudge. Add chocolate, milk, sugar, butter, corn syrup, and salt to cast iron skillet. Bring to a boil on a medium high heat while constantly stirring with a wooden spoon. Once the mixture comes to a boil, stop stirring and boil for 2 minutes. Turn off the heat, and add vanilla and pecans. Beat the fudge in the skillet using the wooden spoon. This could take up to 20 minutes and is a good arm workout. During this step, the fudge is being cooked from the reserved heat of the cast iron skillet. Cast-iron skillets are ideal because of the ability to retain heat. Stirring the fudge aerates the mixture. As the fudge thickens use the 2 dinner spoons to scoop and drop onto a piece of parchment to cool. Place a pecan on top of dropped fudge. Work quickly because the fudge begins to set and is to firm to drop by spoon. You can always turn on the flame for a brief moment to loosen the mixture.'
Tags: Recipe , tasty , fudge , baking , chocolate , Easy , home made , simple , asmr , Treats , candy , Making , bake , bake off
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