|
 Caramel
and
Butterscotch
are made in similar ways to toffee, as is fudge.
The difference is in the degree of
boiling temperature and the ways in which they are cooled. This whole
process uses high-heat to convert sugar. Crystallization, graininess, and
whether it is brittle or smooth are simply variations of this process.
For all you current and future fudge
makers, enjoy a fascinating article on
The Chemistry of Fudge. |
Fudge is a creamy, semi-soft
crystalline candy. It may be
cooked or uncooked, but both styles must be allowed to set before cutting.
Making homemade fudge is as much technique and timing as it is a recipe, so it
takes experience to make it well consistently.
The most popular fudge flavor is
chocolate,
usually dark with white becoming more popular,
other flavors such as white chocolate, caramel, maple, butterscotch, and vanilla
are also favorites.
Fudge can be made plain or it may contain
add-ins such as
walnuts, almonds, pistachios or pecans, mini-marshmallows, raisins, dried
red tart cherries or other dried fruit and orange peel. Fudge can be
flavored with candy oils such
as mint, lemon and orange.
The
White Chocolate Pistachio Fudge Recipe
is one of my favorite recipes. You
can use different chocolate flavors to make your fudge interesting, such
as bittersweet, semisweet or milk chocolate.
But, other fudge
flavors can be made without chocolate. It is done by first making an
Bordeaux (Opera) Fudge,
essentially a vanilla base. To it, almond,
cherry, rum raisin, peanut butter or cappuccino flavors and ingredients
can be added.
Fantasy Fudge
is a popular fudge recipe. The folklore (there are very few
reliable historical references for fudge) goes something like this... "A
candy company named "See's Candy" made a fortune selling a wonderfully
rich and fluffy fudge. It contained a "secret" ingredient known only by
those who made it. The secret ingredient turned out to be marshmallows or
what is now used called Marshmallow Creme available in the grocery store." |
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Some
fudge makers tell me when they add 1/4 teaspoon cream of tartar in with the
ingredients at the beginning of cooking, it helps the fudge set better at
the end. |
FOR SUCCESSFUL FUDGE:
Typical chocolate fudge ingredients are: melted chocolate, milk, sugar, light
corn syrup, butter, vanilla extract and salt. The key to
a smooth and creamy texture is a fudge that's full of thousands of tiny sugar
crystals.
 Be
sure to test the accuracy of your Candy Thermometer every time you use it
-- some have been known to be off, greatly affecting your recipe.
To test it, place the
thermometer in a saucepan of boiling water for a few minutes, then read the
temperature. If the thermometer reads above or below 212 degrees F, add or
subtract the same number of degrees from the temperature specified in the
recipe and cook to that temperature. Or, buy a new one, which I recommend.
Also, make sure you read the Candy Thermometer at eye level for an accurate
reading. |
The first step in making cooked fudge is to
follow candy
making techniques. First the sugar is
dissolved in water, making a sugar syrup, other ingredients are added and is
then to boiled to a specific temperature. It
is the "make or break" step for successful fudge.
This is so
you get tiny sugar crystals so when its sets, making it creamy, firm and
flavorful, rather than grainy or soft. Then, butter is added for flavor,
smoothness and also to inhibit large sugar-crystal formation.
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Hot fudge sauce
is meant to go with ice-cream, but it can also be drizzled over
Pound cakes
or desserts. For an Ice Cream Sundae, scoop
some ice cream into a bowl, spoon on the sauce, load up the toppings
and don’t forget about the cherry on top.
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The candy is beaten after a cooling period - usually after the fudge has
cooled to around 110 degrees F. An important point to watch
is the temperature before beating. If stirring or beating is started too soon,
the candy will be less smooth. Once beating is started it should not be
interrupted. In the beating process, the candy will go through interesting
changes in appearance. At first it will be shiny and quite thin. As beating
continues, the shininess will begin to disappear and by the end of the beating
period, it will be lusterless and, of course, thick.
The fudge mixture is then cooled, cut and served as a delicious fudge.
Making fudge
is tricky indeed, but wonderful when it works.
The desirable
quality characteristics for fudge are:
 | Appearance:
chocolate color, not muddy or gray. |
| Consistency:
firm, not soft or syrupy, not hard, brittle, or crumbly.
|
| Texture:
smooth, not grainy, not lumpy. |
| Flavor:
well-blended chocolate, not too sweet, not strong |
FUDGE MAKING PROBLEMS & SOLUTIONS: See
Chef Barry Marcus' Creamy Foolproof Fudge Recipe - Step-by-Step with Photos
- After reading all of the techniques for making
fudge, Chef Marcus has the best recipe and explanation for making fudge!
Includes problems and solutions!
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