Butterscotch fudge perfected
On Sunday, after Bing went home to her boys, I decided to try the butterscotch fudge again. This time I got out my candy thermometer and the whole texture of it was completely different. Once the chickpea roux was mixed in it had a glossy texture and seemed smooth and easy to pour. I had pre-mixed almond slices into the roux to minimize the amount of final mixing required and I think that helped as well.
I brought them to Elodie’s Minnie Party (for her 2nd birthday). The cutting was considerably easier and the texture less crumbly. I think my first time I didn’t cook the sugar for long enough.
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