While no one knows exactly where this popular dessert item originally came from, there is a popular story in the lore of candy makers. It is said that in Baltimore, a candy maker was attempting to prepare a batch of French caramels. However, he made a mistake and what came out was a confectionery that would one day become chocolate fudge like people are familiar with today.
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.
One of the most important rules for anyone attempting to make their own delicious treats at home is to always follow the directions listed in the recipe they are using. The science behind making this candy requires exact temperatures to be reached and for ingredients to be added at the right time in the right order. This is important for the sugar crystals to react the right way.
A well-oiled saucepan is a very important thing when it comes to most any form of candy making, and definitely for all types of fudges. A lot of people who are very experienced in this department make a habit of buttering their pan ahead of time. This can make all the difference because it stops the crystals of sugar from sticking, and it can prevent a boilover.
One might be tempted to stir throughout the entire heating process of the mixture, but this would be a mistake and could have a cost on the texture of the final product. Stirring is good at the beginning of the process so that the sugar can dissolve, and stirring is good to make sure that the milk doesn't curdle. However, at 237 degrees Fahrenheit, or the soft-ball stage, it is imperative that no stirring occurs.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
It is recommended that candy thermometers are used because they are usually marked with the proper temperatures, and precision is very important. However, if a thermometer can't be used, an alternative is to put a small ball of the mixture into cold water. If the ball can be squished easily, then the mixture should be taken off the heat and be cooled immediately.
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.
One of the most important rules for anyone attempting to make their own delicious treats at home is to always follow the directions listed in the recipe they are using. The science behind making this candy requires exact temperatures to be reached and for ingredients to be added at the right time in the right order. This is important for the sugar crystals to react the right way.
A well-oiled saucepan is a very important thing when it comes to most any form of candy making, and definitely for all types of fudges. A lot of people who are very experienced in this department make a habit of buttering their pan ahead of time. This can make all the difference because it stops the crystals of sugar from sticking, and it can prevent a boilover.
One might be tempted to stir throughout the entire heating process of the mixture, but this would be a mistake and could have a cost on the texture of the final product. Stirring is good at the beginning of the process so that the sugar can dissolve, and stirring is good to make sure that the milk doesn't curdle. However, at 237 degrees Fahrenheit, or the soft-ball stage, it is imperative that no stirring occurs.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
It is recommended that candy thermometers are used because they are usually marked with the proper temperatures, and precision is very important. However, if a thermometer can't be used, an alternative is to put a small ball of the mixture into cold water. If the ball can be squished easily, then the mixture should be taken off the heat and be cooled immediately.
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