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.
In 1889, a letter was sent to a student at a women's college in Maryland containing the first known recipe and evidence of this confectionery. The recipient got the recipe from a relative of a friend, and she went on to make many huge batches of it for a senior auction. From there, more and more people started making their own recipes.
When making this sweet, it is important to make sure that all of the ingredients and supplies are acquired and ready for use. A heavy saucepan is ideal because it will heat the mixture evenly, and it must be big enough for the ingredients to expand. Other items that are needed are a wooden spoon, a baking dish for cooling, and a thermometer.
As long as the recipe that is being used has been verified by others and has gotten good reviews, it is highly important to stick to the directions carefully. While there is an artistic element of creating these sweets, it is also a science. The proper temperature and the correct timing of adding ingredients is essential so that the sugar crystals don't form into large lumps.
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 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.
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.
In 1889, a letter was sent to a student at a women's college in Maryland containing the first known recipe and evidence of this confectionery. The recipient got the recipe from a relative of a friend, and she went on to make many huge batches of it for a senior auction. From there, more and more people started making their own recipes.
When making this sweet, it is important to make sure that all of the ingredients and supplies are acquired and ready for use. A heavy saucepan is ideal because it will heat the mixture evenly, and it must be big enough for the ingredients to expand. Other items that are needed are a wooden spoon, a baking dish for cooling, and a thermometer.
As long as the recipe that is being used has been verified by others and has gotten good reviews, it is highly important to stick to the directions carefully. While there is an artistic element of creating these sweets, it is also a science. The proper temperature and the correct timing of adding ingredients is essential so that the sugar crystals don't form into large lumps.
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 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.
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.
About the Author:
You can get valuable tips on how to pick a fudge company and view our chocolate fudge selection at http://www.ohfudge.biz right now.
No comments:
Post a Comment