Text 2595, 140 rader
Skriven 2008-02-17 13:18:00 av BOB GEARHART (1:123/140)
Ärende: Fudge
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This was supposed to be included with the biking reply to Glen,
however do to the vagarities of this priomitive format, it was not
added.

Mackinac Island Fudge..

Rich, creamy, and decadent, fudge is a delicious confection favored
for holiday celebrations, special occasions, and just because. Though 
the origin of fudge is unclear, the earliest documentation of the 
dessert is from a letter written by a student at Vassar College in 
New York more than 100 years ago. Ostensibly, the treat was the 
result of a bungled batch of caramels in 1886, which led to the name 
“fudge.ö

Northern Michigan, specifically Mackinac Island, is particularly 
known for exceptional fudge, with specialized recipes that have 
been incorporated into ice creams, cakes, and other treats around 
the world.

While the most popular flavor is indisputably chocolate, other 
flavors are equally desirable, including caramel, maple, and 
vanilla. Additional flavors such as rocky road, butter pecan, 
and more can be concocted by adding nuts, marshmallows, raisins, 
or dried fruit. Candy oils and extracts can create exotic flavors 
such as orange, mint, raspberry, and so forth.

Tips for Making Fudge

Fudge recipes are notoriously delicate and must be followed 
precisely to achieve the desired characteristics: uniform color 
and firm, smooth texture with a well-blended flavor. Most of the 
recipes require some cooking time: adjusting that time by just a 
minute can result in undercooked (too soft) or overcooked (too hard) 
fudge. Ingredients must be carefully measured to preserve proportions, 
and adjusting the size of a batch by proportionally increasing or 
decreasing all ingredients is not recommended. Substitutions can be 
made for specific types of add-ins (choosing your favorite nuts, for 
example) or a different type of extract, but other changes can 
unpredictably affect the necessary cooking time and temperature.

In addition to precise measurements and cooking time, constant 
stirring is crucial for perfect fudge. Stirring keeps sugar crystals 
small, giving the concoction the desired smooth, creamy consistency. 
It should be cooled completely and firmly set before cutting, and 
leftovers should be stored in a cool place or frozen for long-term 
storage. As fudge warms, it becomes even smoother, making room 
temperature the desired serving temperature for most varieties. 

..

 Fudge is a crystalline candy, which means that, unlike lollipops, 
 caramels, and taffy, crystal formation is desirable in this recipe. 
 Tiny microcrystals in fudge are what give it its firm but smooth 
 texture. The secret to successful fudge is getting these crystals 
 to form at just the right time. 


CAUTION
When making candy, the syrup gets very hot. Kids, don’t try this 
without the help of an adult!
    
What Do I Need?  .

• 3 ounces unsweetened chocolate, coarsely chopped (3 1-ounce squares)  
• 3 cups sugar
• 1 cup half-and-half
• 1 tablespoon corn syrup   
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons vanilla extract    
• 1 cup nuts and/or dried fruit, chopped (optional)
• an 8-inch-square pan   
• waxed paper   
• a large (3- to 4-quart) saucepan   
• a wooden spoon   
• a candy thermometer   
• a pastry brush   
• a marble slab (optional)   
• a spatula (optional)   
• a cutting board   

Tip
Don’t try to make fudge on a rainy or humid day.

1. Prepare your square pan by greasing it with butter or lining 
it with waxed paper.

2. Mix together chocolate, sugar, half-and-half, corn syrup, and 
salt in the saucepan. Stir over medium-low heat with a wooden 
spoon until the chocolate melts and the mixture begins to boil.
    

3. As soon as the syrup starts to boil, stop stirring and clip the 
candy thermometer to the side of the saucepan, being careful not to 
let it touch the bottom.

4. Let the syrup cook, undisturbed, until it reaches the soft-ball 
stage, about 235° F–240° F. While it cooks, wash down the sides of 
the saucepan with a pastry brush dipped in a small amount of warm 
water to loosen and dissolve any sugar crystals clinging to the sides.

Soft ball stage;
( Drop a little of this syrup in cold water and it will form 
a firm ball, one that won’t flatten when you take it out of 
the water, but remains malleable and will flatten when squeezed.)

5. Carefully remove the saucepan from the heat and let the mixture 
rest, undisturbed. Let it cool to approximately 110° F. At this 
point, a slight skin should have formed on the top. Be patient—this 
may take a while! (Alternatively, you may pour the mixture onto a 
marble slab at this point and allow it to cool on the slab.  This 
is the way that professionals make fudge.)

6. Add the vanilla and butter and begin to stir with a wooden spoon. 
(If you are adding nuts or dried fruit, add them just before the 
mixture completely loses its gloss.) You don’t need to use a lot 
of force, but you should keep stirring constantly until the fudge 
“sets up.ö You will be able to see the mixture gradually change 
from glossy to dull, lighten in color, and stiffen. Again, patience 
(and a strong arm) is needed—this change can take from 15 to 20 
minutes to occur! (Be careful not to beat too long or too hard—this 
can result in a coarse, grainy fudge, as can stirring while the 
fudge is still too hot.)

 Tip
If you're adding nuts or fruit, you may want to warm them slightly 
in a microwave before adding them. If they are too cold, the 
temperature difference may “shockö the fudge and cause it to 
solidify too quickly.

7. Pour the mixture into the prepared pan and press it down with 
your hands or a greased spatula. Allow the fudge to cool for 
several hours at room temperature, then remove it from the pan to 
a cutting board and cut into squares.   
    
8. Store at room temperature in an airtight container, between 
layers of waxed paper.
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