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.
All chefs and candy makers know that everything must be in place in order for a kitchen to run properly. This means having a good, clean space to work in and having all the ingredients and supplies that are necessary. A thermometer is important, as are a heavy saucepan that will evenly distribute heat, a wooden spoon, and a baking dish.
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.
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.
All chefs and candy makers know that everything must be in place in order for a kitchen to run properly. This means having a good, clean space to work in and having all the ingredients and supplies that are necessary. A thermometer is important, as are a heavy saucepan that will evenly distribute heat, a wooden spoon, and a baking dish.
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.
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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