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.
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.
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.
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.
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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