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6

Like so many things, if you know what you are trying to do, fudge is not difficult to get right. Fudge is a high fat candy. In the US chocolate is implied but the addition of chocolate doesn't change the process. You want a solid, creamy candy with a smooth texture. As Elendil wrote, it is important to ensure that you cook the candy to the correct ...


5

Fudge is basically a chocolate flavored candy. You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor. Sweetened condensed milk will do two things- 1- give you a nice, caramelly flavor 2- Save a little time. Since it has less ...


5

In Scotland we make a kind of fudge that is deliberatly hard and crystallised known as Tablet. This was a popular treat when I was growing up. Essencially the recipe for tablet, soft fudge, toffee and caramel are quite similar. The difference is made by how you cook and treat the mix as it cools. Essentially you need to know about sugar boiling points. ...


5

Fudge is essentially caramel (sugar heated to 116ÂșC, usually with water) combined with some kind of fat - sometimes butter, sometimes condensed milk. It's not hard to make, but it does require precision and care at the caramelisation stage, and that means having a decent sugar thermometer. If you just try and eyeball it you will fail more often than not. ...


5

I like Kristina's suggestion that you research some of the basics of candy making. I'll answer those questions only briefly. Generic Candy Questions You don't need to heat particularly slowly This is not like an egg custard where the speed of heating will affect the curdling temperature. You're just trying to get water out. Just don't heat it so fast ...


4

Butter is typically added when the fudge is first taken off the heat- but it isn't mixed in. The butter is allowed to melt across the surface to keep it from forming a skin on top. Vanilla, nuts, and all other additions are mixed in at the end of the cooling period when the fudge is stirred. Alton Brown, with some help from Shirley Corriher, explained the ...


2

Fructose is one of the sugars in corn syrup. The problem is that 112 C is above the caramelization temperature of fructose, which is 110 C (230 F); this is uniquely low among the various common sugar molecules, most of which begin to caramelize around 160 C (320 F). The toffee flavor that you are getting is due to the caramelization components. However, ...


2

Chocolate flavor depends a lot on fat, preferably cocoa fat. I would try using high-quality dark chocolate (70% to 99%) instead of the cocoa powder, or at the very least weakly de-fatted non-dutched cocoa powder (most cocoa powder in the stores is highly de-fatted). I would also throw out the butter and use chocolate instead. I would only try playing around ...


2

Looking at your recipe, the most obvious thing to me is that there is no salt. Adding a small quantity of salt (say, 1/2 tsp) will enhance the flavors of the ingredients already present. The second thing you might try is switching to dutch processed cocoa; many people find this has a more intense chocolaty taste. You could try enhancing the overall flavor ...


2

No-Fail Fudge - this is achievable! Fudge is magic and delicious ... And a chemistry project with full respect to all the prior responders. Here is a link to the no-fail recipe that I personally have seen mass-produced by a room full of novices for a fund-raising project. Follow the directions EXACTLY and you will have mastered no-fail fudge: ...


1

Like you, I've found a wide variety of fats in fudge recipes. To name a few; The chocolate fudge recipe in The Joy of Cooking cookbook calls for both half-and-half and heavy cream. (From my home copy of that cookbook) On this Macinac Island website, there's a recipe that uses a combination of whole milk and Crisco (vegetable shortening). ...


1

Amazon have a couple: http://www.amazon.co.uk/Silikomart-Silicone-Easy-Tablette-Mould/dp/B002VLQNBQ/ref=sr_1_4?ie=UTF8&qid=1320833045&sr=8-4 http://www.amazon.co.uk/ScrapCooking%C2%AE-Silicone-Bakeware-Chocolate-Tablets/dp/B0058GI0BW/ref=sr_1_2?ie=UTF8&qid=1320833045&sr=8-2



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