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.
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.
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.
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.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
One might be tempted to stir throughout the entire heating process of the mixture, but this would be a mistake and could have a cost on the texture of the final product. Stirring is good at the beginning of the process so that the sugar can dissolve, and stirring is good to make sure that the milk doesn't curdle. However, at 237 degrees Fahrenheit, or the soft-ball stage, it is imperative that no stirring occurs.
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.
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.
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.
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.
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.
People who are quite experienced in the art and science of making candy know that taking the time to properly oil the saucepan is critical for a batch of any of the numerous types of fudges. The reason why this is so important is because it helps to prevent the whole mixture from boiling over. It also helps to stop the sugar crystals from sticking.
One might be tempted to stir throughout the entire heating process of the mixture, but this would be a mistake and could have a cost on the texture of the final product. Stirring is good at the beginning of the process so that the sugar can dissolve, and stirring is good to make sure that the milk doesn't curdle. However, at 237 degrees Fahrenheit, or the soft-ball stage, it is imperative that no stirring occurs.
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.
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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