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.
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.
While it may be tempting to make some personal modifications to a recipe or to estimate on certain measurements or temperatures, it is important not to. Since there are chemical changes going on in the ingredients, the right temperatures have to be reached at the right time. Ingredients also must go in the correct order.
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.
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.
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.
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.
While it may be tempting to make some personal modifications to a recipe or to estimate on certain measurements or temperatures, it is important not to. Since there are chemical changes going on in the ingredients, the right temperatures have to be reached at the right time. Ingredients also must go in the correct order.
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.
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.
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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