Can you make fudge with soft brown sugar instead of demerra?!
Answers:
It would probably be okay as many fudge recipes used soft brown sugar instead of demerara anyway!. You could just use a different recipe which requires the type of sugar that you have!.Www@FoodAQ@Com
1/2 cup plus 2 tablespoons evaporated milk
2 cups packed light brown sugar (14 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
PreparationCombine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved!. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes)!.
Transfer to a heatproof bowl!. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes!.
Spread evenly in an ungreased 8-inch square baking pan!. Refrigerate, uncovered, until firm enough to cut, about 30 minutes!.
Cut fudge into 64 squares with a sharp paring knife!.Www@FoodAQ@Com
2 cups packed light brown sugar (14 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
PreparationCombine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved!. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes)!.
Transfer to a heatproof bowl!. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes!.
Spread evenly in an ungreased 8-inch square baking pan!. Refrigerate, uncovered, until firm enough to cut, about 30 minutes!.
Cut fudge into 64 squares with a sharp paring knife!.Www@FoodAQ@Com
dont think soWww@FoodAQ@Com
yes, and they will be more moist!.Www@FoodAQ@Com