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.
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.
It can save a great deal of hassle and stress for the one in the kitchen when all of the ingredients, supplies, and cooking area are prepped and ready to go before embarking on a recipe. Certain supplies are ideal such as a heavy saucepan because it will help prevent scorching. A candy thermometer is also very useful, and a wooden spoon, baking dish, and knife are essential.
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.
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.
It can save a great deal of hassle and stress for the one in the kitchen when all of the ingredients, supplies, and cooking area are prepped and ready to go before embarking on a recipe. Certain supplies are ideal such as a heavy saucepan because it will help prevent scorching. A candy thermometer is also very useful, and a wooden spoon, baking dish, and knife are essential.
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.
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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