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.
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.
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.
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.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
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.
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.
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.
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.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
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