Fudge au Chocolat

Beurre

500ml (2 tasses) de sucre 12 ml (18 c. à thé) de sel

175ml (34 tasse) de lait concentré

5ml (1 c. à thé) de sirop de maïs allégé

2carrés (30 g [1 oz] pièce) de chocolat non-sucré

30ml (2 c. à soupe) de beurre ou margarine

5ml (1 c. à thé) de vanille

500ml (2 tasses) de noix ou de noix de pacane hachées

Beurrez les parois d’une casserole lourde de 1,9 L (2-pintes). Combinez le sucre, le sel, le lait condensé, le sirop de maïs et le chocolat dans la casserole. Chauffez à feu moyen et mélangez jusqu’à ce que le chocolat fonde et que le sucre se dissolve. Chauffez jusqu’à ce qu’une boule souple se forme (113°C [236°F]) sans mélanger. Enlevez immédiatement du feu. Ajoutez du beurre sans mélanger. Laissez tiédir (43°C [110°F]) Incorporez la vanille.

Versez le mélange dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez pendant environ 8 minutes ou jusqu’à ce que le fudge durcisse et perde sa brillance. Réglez rapidement à la vitesse d’agitation et ajoutez les noix, en mélangeant juste jusqu’à ce qu’une préparation homogène soit obtenue. Étalez dans un moule beurré de 23 x 23 x 5-cm (9 x 9 x 2-pouces). Laissez refroidir à température ambiante. Coupez en carrés de 2,5-cm (1-pouce) lorsque la pâte est ferme.

Donne : 64 portions (1 carré par portion).

Par portion : Environ 59 cal, 1 g protéine, 7 g glucide, 3 g matières grasses, 1 mg cholestérol, 12 mg sodium.

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KitchenAid 4KSMC50S manual Fudge au Chocolat, Beurre, 175 ml 3⁄4 tasse de lait concentré

4KSMC50S specifications

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