On our latest ep of Special Sauce, BraveTart talks fudge, kenjilopezalt discusses cooking with his daughter, and youtube sensation maangchi tells us her story.
: Yeah, exactly. I never thought to that I would be popular. I would never think that I would make money from this. But this is my hobby. Good hobby. And, by time goes by, my recipe video is going to be just like the encyclopedia for myself. It'll be good when I get older. Okay. How many cups? I use this. And then I can go back to my own, the things and then I can find easily.: We have to leave it right here for this episode, but I still have a lot of questions for you.
I'm going to whisk, just to bring it all together and make sure all the lumps of sugar disappear. Then just let it go until it comes to a boil. While this coming to a boil, I'm going to set the alarm on my thermometer. The cool thing about leave-in thermometers like this, this is what you would use to temp, roast turkey or chicken, or something that's in the oven. It's got a long cord. You can use it for bread, other things like that.
Oh, look! That means I'm almost there. Two degrees to go. I'll get off Twitter, start paying attention to what I'm doing. Okay. It's hit 230. Shutting off the heat, removing my thermometer. Next up, going to add a bit of melted dark chocolate. I like the combination of chocolate and cocoa powder together in the cookies. I think it gives a little bit stronger of a chocolate flavor. Creamy peanut butter. This is definitely a time for commercial peanut butter.
The instant oats dissolve a little bit better and create a more traditional cookie structure, but the old-fashioned oats retain a little bit of a nibby characteristic that reminds me of a heartier kind of oatmeal cookie. I'm going to keep stirring until this starts to thicken. This is a little bit like that stage when people make fudge in a fudge shop, and they've got it on the marble slab, and they're scraping and stirring it, only we're just stirring it.
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