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Fudge
Fudge is a type of Western confectionery, which is usually soft, sweet, and rich. It is made by mixing sugar, butter, and milk, 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. The product is sold in a variety of flavors, and fruits and nuts, as well as candies which are sometimes added.
This video is targeted to blind users.
Attribution:
Article text available under CC-BY-SA
Creative Commons image source in video
How To Make Chocolate Fudge, Caramel Apples, & Pecan Clusters. Recipes in description below.
Chocolate Fudge Recipe:
2 Jars Marshmallow Fluff (7 oz, jars)
3 cups white granulated sugar
1 1/2 Cup evaporated milk
1/2 cup salted butter
1/2 tsp. salt
2 tbls. pure Vanilla Extract
1/2 cup heavy cream
4 cups Milk Chocolate Chips
2 cups Semi Sweet Chocolate Chips
1 1/2 cup Chopped Pecans or nut of your choice
Combine Fluff, sugar, evaporated milk, butter & salt in a large saucepan and cook on medium heat stirring until the soft ball stage (230 degrees F). Add Vanilla Extract & stir. Add heavy cream & mix well. Stir in Milk Chocolate Chips, Semi Sweet Chocolate chips & mix well. Add pecans or nut of your choice. Line a loaf or square pan with parchment paper and pour in mixture. Let set about 2 hrs.
Pecan Clusters Recipe:
Spread 2 cups salted & chopped pecans on parchment paper lined cookie sheet. When prepared caramel has cooled, using 2 teaspoons, take one teaspoon & scoop caramel, using the other teaspoon glide the caramel off the other teaspoon. Drop onto chopped pecans. Rest an hour until it sets. In a double boiler add your chocolate or chocolate wafers. When melted, dip the pecan cluster & make sure the entire pecan cluster is coated. Drop onto a parchment paper lined cookie sheet. Let the pecan clusters set until the chocolate has set.
Easy Chocolate Fudge Cake
Amazing fudgy chocolate cake made with both cocoa and MELTED CHOCOLATE!
Vassar Fudge How to Cook Guide Recipe
VASSAR FUDGE
2 cups of white granulated sugar, 1 cup of cream, 1 tablespoonful of butter, 1/4 a cake of chocolate.
Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.
Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, 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. Fruits, nuts, chocolate, caramel, candies, sweets and other flavors are sometimes added either inside or on top. A recent trend has been to create novel flavors of fudge, giving vibrant visual appeal at the same time.
Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
History
In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland. A student at Vassar College in Poughkeepsie, New York, she claimed to have introduced it there in 1888 by selling her own 30 lb (14 kg) batch. The diary of another student mentions making fudges in 1892. An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter. A recipe for Fudges at Vassar was printed in The Sun in 1895. Despite describing the confections as Vassar chocolates, the recipe given comprises sugar, milk, butter and vanilla extract.
Word of this popular confectionery spread to other women's colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
Chemistry
In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with 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 making smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture would then be grainy, a quality normally indicative of low-quality fudge.
One of the most important attributes of fudge is its texture. The end-point temperature separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved and 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 confection. 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). The heated fudge is sometimes poured onto a marble slab to be cooled and shaped.
Hot fudge
Hot fudge in the United States and Canada is usually considered to be a chocolate product often used as a topping for ice cream in a heated form, particularly sundaes and parfaits. It may also occasionally be used as a topping for s'mores. It is a thick, chocolate-flavored syrup (flavored with natural or artificial flavorings) similar in flavor and texture to chocolate fudge, except melted so that it can be poured.
See also
Notes
References
External links
Science of candy: Fudge, Exploratorium
Food for the Gods | 1909 Recipe
On this episode of Baking Yesteryear: Our deepest dive into a most mysterious dessert! - Recipes below :)
MY COOKBOOK:
- 1909 MICHIGAN FEDERATION RECIPE:
Whites of 6 eggs beaten stiff, 2 cups sugar, 6 tablespoons cracker crumbs, 2 teaspoons baking powder, 1 cup chopped English walnuts, 1 cup cut dates. Bake in slow oven 1/2 hour. Serve with whipped cream
- My BAKING YESTERYEAR RECIPE:
• Whites of 3 eggs
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (65g) fine graham cracker crumbs
• 1/2 cup (75g) chopped, dried apricot (or dates, figs etc..)
• 1/2 cup (60g) chopped walnuts
METHOD:
1.) Preheat the oven to 325ºF (165ºC).
2.) Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of
parchment paper. Lightly grease both the parchment and sides of the pan.
3.) Beat the egg whites and salt to stiff peaks.
4.) Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.
5.) Gradually fold in the graham cracker crumbs, then fold in the dried fruit and
walnuts.
6.) Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top
should be a pale gold color when done.
7.) With the pan remaining in the oven, turn the oven off and leave the door ajar
for 30 minutes. After which, transfer to a wire rack and cool in
the pan for 20 minutes.
8.) Free the sides of the pan with a sharp knife and invert onto a serving dish or
cutting board. Remove the parchment paper before cutting and serving.
00:00 Recipe from 1909
9:55 Recipe from 1961
18:09 Googling recipes!
25:31 The internet's most popular recipe
29:26 Recipe from my Cookbook!
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