The origins of this delicious treat are not precisely known, but one legend among culinary experts is largely agreed upon. The story goes that a candy maker in Maryland who was working on some French caramel candies made a mistake in the process. The result was the birth of a confectionery that led to the chocolate fudge that many people know and love today.
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.
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.
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.
One thing that can easily ruin any recipe is failing to properly oil both the saucepan that will be used for heating and the pan that is going to be used for cooling. It is a great idea to have everything oiled or buttered ahead of time so that it doesn't have to be worried about. This ensure the mixture won't boil over, and stops the sugar from sticking to the edges.
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.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
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.
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.
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.
One thing that can easily ruin any recipe is failing to properly oil both the saucepan that will be used for heating and the pan that is going to be used for cooling. It is a great idea to have everything oiled or buttered ahead of time so that it doesn't have to be worried about. This ensure the mixture won't boil over, and stops the sugar from sticking to the edges.
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.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
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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