commit 311819fcf251ec6b647191c52e0cf61bd3ba8db7
parent 84339c66a62cda7903505f256c07b225f6fe7923
Author: lumidify <nobody@lumidify.org>
Date: Thu, 6 Jul 2023 11:43:11 +0200
Improve magic fudge recipe
Diffstat:
8 files changed, 41 insertions(+), 6 deletions(-)
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diff --git a/images/magic_fudge_biscuits.jpg b/images/magic_fudge_biscuits.jpg
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diff --git a/images/magic_fudge_boiled.jpg b/images/magic_fudge_boiled.jpg
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diff --git a/images/magic_fudge_ingredients.jpg b/images/magic_fudge_ingredients.jpg
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diff --git a/images/magic_fudge_mixed.jpg b/images/magic_fudge_mixed.jpg
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diff --git a/images/magic_fudge_stirred.jpg b/images/magic_fudge_stirred.jpg
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diff --git a/images/magic_fudge_uncut.jpg b/images/magic_fudge_uncut.jpg
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diff --git a/recipes/desserts/misc/magic_fudge.md b/recipes/desserts/misc/magic_fudge.md
@@ -1,11 +1,46 @@
#### Magic Fudge
+Image:
+[Magic Fudge](#magic_fudge.jpg)
+
+Note: The images shown here are double the recipe.
+
- Ingredients
- + 1 can (~400 g) sweetened condensed milk
- + ~140 g biscuits - "Butterkekse", broken into small pieces
+ + 1 can (400g) sweetened condensed milk
+ + ~140-160g plain butter biscuits, broken into pieces
+ (e.g. Leibniz biscuits in Germany or Marie biscuits in
+ some other countries)
+ 6 Tbsp cocoa powder
- + 3 Tbsp butter
+ + 40g butter (~3 Tbsp)
- Instructions
- + Heat condensed milk, butter, and cocoa powder
- + Cook for ~6 minutes, or until it becomes stringy
- + Quickly mix in broken biscuits and put into form
+ + Combine condensed milk, butter, and cocoa powder in a pot.
+ Make sure that the pot is relatively large because the
+ biscuits will be added in the end.
+ ([Image](#magic_fudge_ingredients.jpg))
+ + Simmer/boil mixture on medium heat for ~6 minutes. Note that
+ it burns extremely quickly, so you have to constantly stir!
+ ([Image](#magic_fudge_stirred.jpg))
+ + Remove the pot from heat when the mixture becomes somewhat
+ stringy.
+ ([Image](#magic_fudge_boiled.jpg))
+ + Add the broken biscuits.
+ ([Image](#magic_fudge_biscuits.jpg))
+ + Mix until all biscuits are covered in chocolate mixture.
+ ([Image](#magic_fudge_mixed.jpg))
+ + Put mixture into buttered form and leave to cool.
+ Note: I often just spread it onto parchment paper and
+ smooth the top and sides a bit.
+ ([Image](#magic_fudge_uncut.jpg))
+ + Cut into pieces and store in fridge.
+ + Notes:
+ * Some brands of biscuits are so soft that they soak
+ through really quickly when combined with the chocolate
+ mixture. The Leibniz biscuits in Germany are decent,
+ but I prefer biscuits that are a bit harder so the
+ final result isn't as mushy.
+ * You may need to adjust the cooking time depending on
+ various factors. If it isn't cooked long enough, the
+ resulting fudge will be too soft.
+
+Source: The recipe was handed down to me, but it may have originally
+been found in "The Landour Book of International Recipes".
