The origins of this delicious treat are not precisely known, but one legend among culinary experts is largely agreed upon. The story goes that a candy maker in Maryland who was working on some French caramel candies made a mistake in the process. The result was the birth of a confectionery that led to the chocolate fudge that many people know and love today.
In 1889, a letter was sent to a student at a women's college in Maryland containing the first known recipe and evidence of this confectionery. The recipient got the recipe from a relative of a friend, and she went on to make many huge batches of it for a senior auction. From there, more and more people started making their own recipes.
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.
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.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
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.
In 1889, a letter was sent to a student at a women's college in Maryland containing the first known recipe and evidence of this confectionery. The recipient got the recipe from a relative of a friend, and she went on to make many huge batches of it for a senior auction. From there, more and more people started making their own recipes.
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.
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.
A good way to make sure that the recipe is going to be a success, especially for those who are just trying it out for the first time, is to look for types of fudges that include corn syrup. This ingredient, as well as marshmallows and marshmallow creme, can all help to prevent a gritty texture. Curdling can be avoided by using condensed milk or cream.
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.
About the Author:
You can get valuable tips on how to pick a fudge company and view our chocolate fudge selection at http://www.ohfudge.biz right now.
0 comments :
Dí lo que piensas...