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.
Historians trace the first account of the existence of fudge in 1889. This was when a Maryland college student came across a recipe for this sweet food from the relative of a friend of hers. After she made a huge amount of it for the benefit of the senior auction at her school, the popularity of it spread like wildfire throughout many women's colleges.
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.
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.
There are times to stir when making this dessert, and there are times when it is very important not to stir. Stirring is one of the first steps once the ingredients have been assembled in the pan so that the sugar can have a chance to dissolve, and it is important to stir so that it won't curdle. However, in the soft-ball stage of about 237 degrees Fahrenheit, stirring can cause a gritty texture due to large sugar crystals.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
A good way to test the readiness of a mixture when a thermometer is not available is by having a cup or bowl of cold water ready. This can be used to drop a little bit of this mixture into. The ball can then be taken out and squished in the hand, and if it's soft, the mixture is ready to be cooled.
Historians trace the first account of the existence of fudge in 1889. This was when a Maryland college student came across a recipe for this sweet food from the relative of a friend of hers. After she made a huge amount of it for the benefit of the senior auction at her school, the popularity of it spread like wildfire throughout many women's colleges.
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.
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.
There are times to stir when making this dessert, and there are times when it is very important not to stir. Stirring is one of the first steps once the ingredients have been assembled in the pan so that the sugar can have a chance to dissolve, and it is important to stir so that it won't curdle. However, in the soft-ball stage of about 237 degrees Fahrenheit, stirring can cause a gritty texture due to large sugar crystals.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
A good way to test the readiness of a mixture when a thermometer is not available is by having a cup or bowl of cold water ready. This can be used to drop a little bit of this mixture into. The ball can then be taken out and squished in the hand, and if it's soft, the mixture is ready to be cooled.
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