While no one knows exactly where this popular dessert item originally came from, there is a popular story in the lore of candy makers. It is said that in Baltimore, a candy maker was attempting to prepare a batch of French caramels. However, he made a mistake and what came out was a confectionery that would one day become chocolate fudge like people are familiar with today.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
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.
As long as the recipe that is being used has been verified by others and has gotten good reviews, it is highly important to stick to the directions carefully. While there is an artistic element of creating these sweets, it is also a science. The proper temperature and the correct timing of adding ingredients is essential so that the sugar crystals don't form into large lumps.
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.
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.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
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.
As long as the recipe that is being used has been verified by others and has gotten good reviews, it is highly important to stick to the directions carefully. While there is an artistic element of creating these sweets, it is also a science. The proper temperature and the correct timing of adding ingredients is essential so that the sugar crystals don't form into large lumps.
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.
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.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
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