I hope you're still answering questions but my mix is too liquid. Doesn't get the way it shows in the video. How can I fix it, or do it correctly. Need to finish this ASAP. Please help.
Sadly, measuring cups are not always accurate. Just go ahead and add more sugar to the mix a little at a time until you can squeeze it together and it holds it's shape.
The fudge should be alright for up to 2 days if stored at room temperature but it may start to mold after that due to the fruit content. In the recipe, I suggest you wrap the fudge in wax paper, place it in a zip-top bag or in an airtight container, and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Sorry to hear about your mess. I do recommend using a large mixing bowl when heating the marshmallows in the microwave. They will puff up as they are heated. If your bowl is too small, they can puff up and spill over the sides.
Did you pour the marshmallow over the cereal or did you pour the cereal into the hot pan of marshmallows? When you pour the cereal into the marshmallows, they can get overheated, turning soft. You also need to place them in an airtight container for storage. If you leave them to sit out at room temperature (or worse, you refrigerate them), they will become soft and stale.
@@HungryHappenings of course ❤️ My toddler was watching with me and he said he wants me to make the Jack cheesecakes. I was like 😳 I’ll try, baby!!! You make it look so effortless. It does inspire me to try lol
@@13crowintuitivestarot That's so cute! Jack Skellington has a very simple face and it doesn't have to be perfect. I'm sure you'll do great and that he'll be excited you made them for him. Have fun!
@@OurSweetTravels I just realized, I replied from one of my other accounts! This is Beth from Hungry Happenings (and Our Sweet Travels). Enjoy the cheesecakes!
Sorry, I always include a link to the printable recipe. You can find my Reese's Puffs Cereal Treats Recipe here - howtomakecerealtreats.com/reeses-puffs-cereal-treats/
You'll use 5 cups Rice Krispies Cereal ⅔ cup honey ⅔ cup creamy peanut butter 1 pinch salt See the printable recipe here - howtomakecerealtreats.com/honey-peanut-butter-rice-krispie-treats/
I love Callebaut White Chocolate Callets and know that the flavor of these truffles made using them would be lovely. They are a bit softer in texture than the Nestle Premier White Morsels that I used. I would recommend adding an additional ounce (heaping tablespoon) to ensure your Biscoff Truffles are firm enough to scoop and roll into balls. Enjoy!
You are right that you don't want any water to get into the candy melts. But keeping them melted by using a water bath (jar set in water) works great. To use this method, put the candy melts in the jars, set the jar into the water so that the water goes half way up the side of the jar, and don't splash water into the jars. I've been using this melting method for over 40 years. I love it. I can keep the candy melts melted all day long. I hope you give it a try. I think you'll love it too.
@@patpenn5990 Be careful, without water, the bottom of the jar can get too hot which will burn the chocolate. The warm water also goes up the side of the jar which helps to keep the chocolate higher up in the jar warm throughout the day.
You can make white modeling chocolate and color it black or you can use dark chocolate or dark cocoa or black candy melts to make a batch of modeling chocolate. Then color it using black food coloring.
@@seandeleon4405 I'm sorry to hear the recipe didn't work for you. I've made this recipe many times using a 10-ounce bag of marshmallows, 4 tablespoons of salted butter, and 6 cups of cereal and it works great. Could it be possible that you used a 16-ounce bag of marshmallows instead of a 10-ounce bag?
If you read through the step-by-step tutorial and recipe post, I share a list of chocolate brands that I recommend. I find Callebaut chocolate callets (amzn.to/3TXXZXt) (AD) to be the easiest to temper. hungryhappenings.com/easter-egg-hot-chocolate-bombs/
Powdered hot cocoa mix is standard in a hot chocolate bomb but you can also fill them with chocolate ganache which melts into amazing hot chocolate. I love filling them with ganache but the disadvantage is the shorter shelf life. They need to get used within 2 weeks.
If you use pure maple syrup, use 3/4 cup plus 2 tablespoons. If you use pancake syrup like Mrs. Butterworths or Log Cabin, use 3/4 cup. You can see the printable recipe here - howtomakeeasyfudge.com/maple-fudge-recipe/
Yes, you need to let them cool at room temperature for about 45 minutes, and then refrigerate them for at least 2 hours. I like to pop the cheesecakes into the freezer for about 15 minutes before I remove the cupcake wrappers. This makes peeling the paper off really easy.
