UPDATE: My mom was mad I threw this out so looked up the recipe herself. Turns out I was supposed to remove the cinnamon stick after the initial steeping. No wonder it tasted like burnt cinnamon.
I had some extra whole milk so decided to try this "milk fudge." The recipe called for 4 cups which I only had a little over 2 cups of... then used a cup of 1/2 and 1/2 and a cup of 2%. I'm not doing great at following these recipes to a T.
Ok, so you dump all the milk into a pot with sugar (you are supposed to use granulated white, I used a blend of brown, white, organic, and raw.) You're also supposed to use canela cinnamon which is allegedly the creme de la creme of cinnamon originating from Sri Lanka. Our cinnamon was subpar Vietnamese.
After boiling for 40 minutes to 240 degrees you beat with a hand mixer until thick. I'm not totally sure if I got to 240 degrees because my hand kept getting too hot and my glass thermometer kept steaming up.
Here it is in a pan for cooling with toasted nuts. I would say it ended up being more of a caramel consistency. I actually really hate the flavor. The cinnamon is very strong, so it's like that beautiful caramel flavor ruined by cinnamon. It's still in the fridge and I don't know what to do with it.
Beth: 0 stars
Sean: 2 stars
Steven: 0 stars
I think Santa should bring you a digital thermometer for Christmas.
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