Tips On Making The Best Chocolate Fudge
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This sweet food, like many of the different iconic foods out there, has no known origin that can be verified. However, this has not stopped culinary experts and enthusiasts alike from discussing where they believe it came from, and this has resulted in one story that many people agree on. It was allegedly in Baltimore, Maryland, that a candyman made a mistake making French caramels, and accidentally invented what would become chocolate fudge.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
All chefs and candy makers know that everything must be in place in order for a kitchen to run properly. This means having a good, clean space to work in and having all the ingredients and supplies that are necessary. A thermometer is important, as are a heavy saucepan that will evenly distribute heat, a wooden spoon, and a baking dish.
While it may be tempting to make some personal modifications to a recipe or to estimate on certain measurements or temperatures, it is important not to. Since there are chemical changes going on in the ingredients, the right temperatures have to be reached at the right time. Ingredients also must go in the correct order.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
One very important thing to know about making this rich and indulgent candy is that there are critical times in the heating process in which stirring can ruin the entire batch. This is when the mixture reaches right around 237 degrees Fahrenheit, at what is commonly referred to as the soft-ball stage. On the other hand, stirring is very important earlier on in the process to dissolve the sugar and prevent any curdling.
There are a few ways of making this sweet that make it a little bit easier on the person making it and are a little less forgiving, which is quite useful for the beginner. Marshmallows, marshmallow creme, and corn syrup can all help contribute to giving the fudge a smooth texture. Condensed milk and cream are less likely to curdle than regular milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
All chefs and candy makers know that everything must be in place in order for a kitchen to run properly. This means having a good, clean space to work in and having all the ingredients and supplies that are necessary. A thermometer is important, as are a heavy saucepan that will evenly distribute heat, a wooden spoon, and a baking dish.
While it may be tempting to make some personal modifications to a recipe or to estimate on certain measurements or temperatures, it is important not to. Since there are chemical changes going on in the ingredients, the right temperatures have to be reached at the right time. Ingredients also must go in the correct order.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
One very important thing to know about making this rich and indulgent candy is that there are critical times in the heating process in which stirring can ruin the entire batch. This is when the mixture reaches right around 237 degrees Fahrenheit, at what is commonly referred to as the soft-ball stage. On the other hand, stirring is very important earlier on in the process to dissolve the sugar and prevent any curdling.
There are a few ways of making this sweet that make it a little bit easier on the person making it and are a little less forgiving, which is quite useful for the beginner. Marshmallows, marshmallow creme, and corn syrup can all help contribute to giving the fudge a smooth texture. Condensed milk and cream are less likely to curdle than regular milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
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