{"id":4069,"date":"2014-01-30T20:57:55","date_gmt":"2014-01-30T20:57:55","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=4069"},"modified":"2019-08-01T10:27:56","modified_gmt":"2019-08-01T17:27:56","slug":"4069","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/4069\/","title":{"rendered":"Strawberry Fudge"},"content":{"rendered":"<div><strong>Your Life A to Z Recipe: Wednesday, January 29th, 2014<\/strong><\/p>\n<p><strong>By:\u00a0Chef Country Velador<\/strong><\/p>\n<p><strong>Strawberry Fudge<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n2 cups sugar<br \/>\n\u00be cup half-and-half<br \/>\n4 oz bittersweet chocolate<br \/>\n1 teaspoon light corn syrup<br \/>\n1 teaspoon vanilla extract<br \/>\n2 tablespoons butter<br \/>\n\u00bd cup finely chopped dried strawberries<br \/>\n<strong><br \/>\nProcedure:<\/strong><\/p>\n<ul>\n<li>Line an 8&#215;8 square pan with parchment paper and spray with non-stick cooking oil. Set aside.<\/li>\n<li>Combine the sugar, half-and-half, chocolate, and corn syrup in a saucepan. Place over medium heat, clip on a candy thermometer, and cook, stirring constantly with a rubber spatula, until the mixture reaches 234 degrees.<\/li>\n<li>Take off the heat and remove the rubber spatula. Add the butter and vanilla, but do not stir.\u00a0 Let it sit about 45 minutes, without stirring until it reaches 110 degrees.<\/li>\n<li>Using a clean rubber spatula, stir the mixture until it begins to firm up. Transfer the mixture to a stand mixer bowl and add the dried strawberries. Beat on medium with a paddle until the mixture loses it\u2019s shine and becomes very stiff.\u00a0 Spread the mixture in the prepared pan and smooth out the top. Cover with plastic wrap and let sit overnight. Cut into desired size shapes. Store in an airtight container.<\/li>\n<\/ul>\n<p><strong>Honeycomb<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n1.5 oz baking soda<br \/>\n1 c water<br \/>\n4.35 oz honey<br \/>\n8 oz\u00a0 corn syrup<br \/>\n21 oz\u00a0 sugar<\/p>\n<p><strong>Procedure:<\/strong><\/p>\n<ul>\n<li>Line a large sheet pan with a silpat and place on the counter top. Measure out the baking soda and leave next to the sheet pan with a rubber spatula.<\/li>\n<li>In a large saucepan (it will foam up dramatically), combine the water, honey, and corn syrup. Stir to dissolve the honey and corn syrup as much as you can. Add the sugar and carefully stir in, being careful not to get sugar on the sides of the pan.<\/li>\n<li>Place the saucepan on the stove over high heat and clip on a candy thermometer. Boil until it starts to turn amber around the edges of the pot and a candy thermometer reads 295 degrees.\u00a0\u00a0 Take the pot over to the silpat and pour in the baking soda. (It should reach about 300 degrees by the time you get it over to the table.)\u00a0 Quickly stir in the soda. Pay attention to where the baking soda goes because it tends to clump.\u00a0 Try to break up as many large clumps as possible without overstirring.\u00a0 The honeycomb will puff up large.\u00a0 Quickly pour it out onto the silpat.\u00a0 If you see any baking soda clumps (most likely you will), smash them a bit with the rubber spatula to help it dissolve.\u00a0 Leave the sheetpan undisturbed until the honeycomb is firm and set.\u00a0 Break up into desired size and store in an airtight container at room temperature.<\/li>\n<li><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Your Life A to Z Recipe: Wednesday, January 29th, 2014 By:\u00a0Chef Country Velador Strawberry Fudge Ingredients: 2 cups sugar \u00be cup half-and-half 4 oz bittersweet chocolate 1 teaspoon light corn syrup 1 teaspoon vanilla extract 2 tablespoons butter \u00bd cup finely chopped dried strawberries Procedure: Line an 8&#215;8 square pan with parchment paper and spray &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/4069\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Strawberry Fudge&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4069","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4069"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4069\/revisions"}],"predecessor-version":[{"id":14312,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4069\/revisions\/14312"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}