Fudge Made Easy
Source of Recipe
Grandpoohbah
Recipe Introduction
12 Days of Christmas Cookie Baking Tips/2002 . . . Day 6
Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3886.1
Fudge -- one of the true harbingers of December! If you're lucky enough to be on the good side of an expert fudge maker, you count the days until that cellophane wrapped plate shows up at your house each year. Everyone dives on those small squares of creamy, chocolaty, tooth-achingly sweet candy and devours it down to the last crumb all too quickly. Fudge is art and science all condensed into a bite-size morsel. When making your own fudge, you may have experienced the heartbreak of a ruined batch and wondered what went wrong. Once you understand a little more about the essentials of fudge making, you'll be ready to make batch after batch of your very own perfect fudge.
Meet Your Ingredients:
The basic ingredients of fudge are few: sugar, butter, milk and flavorings such as chocolate (definitely the most popular), maple, peanut butter, white chocolate, butterscotch, orange or even pumpkin. The tricky part of making fudge is cooking and combining these few items in just the right way to make smooth, creamy, firm but pliable fudge. This small cast of ingredients has nothing but touchy, temperamental members, and none more so than sugar.
The Secret of Success:
Most ruined batches of fudge - the grainy ones, the mushy ones, the separated, oily ones - can all be blamed on sugar that didn't crystallize just right. But sugar crystals can be controlled. How, you ask? The answer may seem ridiculously obvious, and yet it's the real key to perfect fudge: FOLLOW THE DIRECTIONS! In most of the cooking you do, you can get away with substituting ingredients, making additions, skipping a step, or changing the cooking temperature, but with fudge, it's vital to follow the recipe instructions exactly. Stir when the recipe tells you to stir; don't stir when the recipe tells you not to stir. Use an accurate candy thermometer and allow the mixture to reach the exact temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the exact order, at the exact time that the recipe suggests. Following all these directions to the letter should provide you with well-behaved sugar that crystallizes and sets up just how you want it. Small sugar crystals equal smooth fudge.
More Hints:
In addition to following the recipe religiously, there are other measures you can take to ensure that your fudge achieves the pinnacle of perfection. Once the fudge reaches soft-ball stage (234 - 240 degrees F or 112 - 115 degrees C), 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, prevent unwelcome sugar crystals from forming by not stirring it and not scraping the saucepan. If your confidence in your fudge making abilities is a bit shaky, look for recipes that contain some or all of the following ingredients: Cream or evaporated milk; corn syrup; marshmallows or marshmallow creme. Cream and evaporated milk are less likely to curdle than regular milk, and corn syrup and marshmallows both serve to control the formation of sugar crystals, slowing down the process and keeping the crystals small.
The Right Tools for the Job:
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 will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. You cannot rely solely on the suggested cooking times in recipes. External factors like the temperature of your stove, the kind of pan, the temperature of your kitchen and the weather affect the cooking times, but temperature never will never lead you astray.
Be Prepared:
Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. That means, before you turn on the stove, you should 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).
If you follow the directions faithfully and use good equipment, your fudge should be a sweet, swooning success every time. You'll no longer have to cross your fingers in hopes that some kind candy artist will bestow a plate of flawless fudge upon you, because your fudge will be the new phenomenon in town. Don't forget to share!
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