Rainbow Fudge
Dec. 27th, 2015 02:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlSo I've been experimenting with the rainbow fudge and found that reducing the sweetened condensed milk has improved the dish. Reducing the SCM to 1 tablespoon per ounce of white chocolate (from 4 teaspoons) gives a paste rather than liquid when it's hot, which is easier to handle and doesn't need setting time between layers, and when cool the finished result is room temperature stable and firm/not squishy.
E and I made some today, which went awesomely except for our difference of artistic opinion. She wanted to put the green food color in the green layer, whereas I felt that the flavoring ingredient (pandan leaf paste) would provide enough green color. I still feel a bit bad about pulling rank and letting her dad send her to her room, but she had resorted to kicking me and throwing the green food color across the room. Ah, artistic temperaments. Anyway, a short time out and we harmoniously resumed making food art together.
E and I made some today, which went awesomely except for our difference of artistic opinion. She wanted to put the green food color in the green layer, whereas I felt that the flavoring ingredient (pandan leaf paste) would provide enough green color. I still feel a bit bad about pulling rank and letting her dad send her to her room, but she had resorted to kicking me and throwing the green food color across the room. Ah, artistic temperaments. Anyway, a short time out and we harmoniously resumed making food art together.
