Fudge BackgroundFudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.Chemistry Fudge is a drier variant of fondant. In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization to large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides) and maltose (disaccharide). These sugars interact with the sucrose molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallization. Controlling the crystallization of the supersaturated sugar solution is the key to smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture will have a grainy mouthfeel rather than the smooth texture of high quality fudge. One of the most important parts is its texture. The temperature is what separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved, the more water is evaporated; resulting in a higher sugar to water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the candy. Fudge is made at the "soft ball" stage which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). Some recipes call for making fudge with prepared marshmallows as the sweetener. This allows the finished confection to use the structure of the marshmallow for support instead of relying on the crystallization of the sucrose.
Learn how to make fudgePerfect FudgeLearn how to make smooth, creamy-yet-firm fudge. Secrets to Success Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut, or even pumpkin. The tricky part of making fudge is combining these items and cooking them properly. The key to good fudge is to follow the directions exactly. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before moving to the next step. Add each ingredient in the order listed by the recipe. Vigorous stirring at the wrong time (after it's reached the soft-ball stage) can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue. Method Once the fudge reaches 240 degrees F/115 degrees C (the "soft-ball" stage), do not stir it or even shake the pan until it has cooled to about 110 degrees F/43 degrees C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows, or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk. Equipment For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room helps prevent boil-overs. You will also want an accurate candy thermometer. Other factors, like the temperature of your stove, type of pan, temperature of your kitchen, and even the weather, can affect cooking times, but the candy's temperature is always the best measurement to gauge doneness. Be Prepared Before beginning, have all your equipment and preparation ready. Once you start making fudge, you risk ruining the batch if you stop suddenly. So before you turn on the stove, butter the pans, measure the ingredients, and test the candy thermometer. (Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F/100 degrees C.) Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.
Dan's Homemade Fudge
Line 9-inch square pan with foil. Bring sugar, butter and milk to a full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or until 234°F on candy thermometer, stirring constantly. Remove from heat. Add chocolate and marshmallow creme, stirring until melted. Stir in nuts & vanilla. Pour into pan. Cool.
HOMEMADE FUDGE
Boil until it forms a soft ball (238°F on a candy thermometer) when dropped in cold water. Add 1 tablespoon vanilla and 1 tablespoon butter and beat until creamy and pour on buttered pan. Add nuts, if desired. Cooks Note: A Candy Thermometer is recommended for best results.
HOMEMADE FUDGE
Mix first 4 ingredients in a 2 quart saucepan. Place on high heat and cook until hard ball stage. Cook for 5 minutes. Add butter and vanilla, cook a little longer. Remove from heat, beat until it loses its gloss. Pour into pan and let cool.
HOMEMADE FUDGE
Boil until it forms a soft ball (238°F on a candy thermometer) when dropped in cold water. Add 1 tablespoon vanilla and 1 tablespoon butter and beat until creamy and pour on buttered pan. Add nuts, if desired. Cooks Note: A Candy Thermometer is recommended for best results.
No Fail Chocolate FudgeIngredients
Directions Grease one 8x8 inch pie pan and set aside. In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C). Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.
FudgeIngredients
Directions Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Million Dollar FudgeOriginal Recipe Yield 2 9x9 inch pansIngredients
Directions Butter two 9x9 inch baking pans and set aside. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
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