PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.
2 ounces fine-quality white chocolate such as Lindt
2 tablespoons cold unsalted butter
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
3/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
2 teaspoons vanilla
Lightly oil an 8-inch square glass baking dish.
Coarsely chop chocolate and butter and chill. In a 4-quart heavy saucepan cook sugars, cream, and salt over low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238 °F.
Remove pan from heat (leave thermometer in pan) and add chocolate, butter, and vanilla (do not stir). Cool fudge, without stirring, in pan until thermometer registers 130 °F., about 30 minutes. With a hand-held electric mixer on high speed beat fudge until it turns pale, loses its gloss, and just begins to set, about 1 to 2 minutes. Immediately pour fudge into baking dish and smooth top with an offset spatula. Cool fudge completely. Chill fudge, covered, until firm, at least 6 hours, and up to 1 week. Cut fudge in baking dish into 3/4-inch squares. Fudge keeps, layered between sheets of wax paper in an airtight container and chilled, 1 month. Serve fudge chilled.
Serving Size: 0
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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