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.
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.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
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.
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.
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.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
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.
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.
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