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.
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Mom's fudge recipe
Internet gamer mom streaming live on Twitch from 1am-2am nightly. In this stream, I share my Valentine's fudge recipe with lots of detail for people who don't normally cook. Full description below. Enjoy!
World's Best Fudge
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Prepare in advance:
* 2 cups (12 oz) semi-sweet chocolate chips, finely diced
* 1 teaspoon vanilla (have ready)
buttered 8x12 pan
Combine over medium-high heat (#7 on a scale of 1 to 10):
* 1 Jar Marshmallow Creme (7oz)
* 1 1/2 cup sugar
* 2/3 cup evaporated milk (small can)
* 1 cup butter
* 1/4 teaspoon salt
Stir CONTINUOUSLY until it reaches soft ball stage (about 235 degrees F)
If you pause for more than 10 seconds it will burn. This generally takes 5-10 minutes after it starts boiling. When you drop a dollop into cold water, it sticks together, but you can still squish it into a ball with your fingers. If it falls apart, cook longer, if it gets hard as a rock and not squishy, you went too long.
Remove from heat and rapidly stir in chocolate chips and vanilla. Optionally add:
* 1/2 cup chopped nuts
Stir just until the chocolate is melted!!
If you stir too long the butter will separate. It will still taste good, but be more crumbly and have a layer of butterfat on top. If the butter starts to separate, stop stirring. If there's still unmelted chocolate bits, they'll just be hard like nuts in your fudge. IMHO, this is better than stirring too long.
Pour into prepared pan and cool in the refrigerator for 4 hours (or 2 if you are impatient). It should be served at room temperature.
Warning: The boiling fudge is very hot! Hotter than boiling water! Do not taste it on your tongue until it has had a chance to cool.
FUDGE, MAKING FUDGE CAKE, CAMDEN MARKET, CAMDEN MARKET, LONDON
#fudge, #londonstreetfood, #camden market, FUDGE, MAKING FUDGE CAKE, 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 flavours 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. 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.[1][2] The diary of another student mentions making fudges in 1892.[3] An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter.[4] A recipe for Fudges at Vassar was printed in The Sun in 1895.[5] 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.[6]
Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
Chemistry
Fudge being cooled and shaped on a marble slab
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
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