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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.
What's special
about fudge?
Makes
about 2 pounds
Recipe
Conversions
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CAUTION
When
making candy, the syrup gets
very
hot. Kids, don’t
try this without the help of an adult!
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What
Do I Need?
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3
ounces unsweetened chocolate, coarsely chopped (3 1-ounce squares)
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Did
You Know?
Fudge was invented in the United States around 100 years ago.
The exact origins are disputed, but all accounts claim that
the first batch of fudge was accidentally created by failing
to make another type of candy—possibly caramels. Many stories
also claim that fudge was invented by students at a women’s
college—Vassar, Smith, or Wellesley.
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3
cups sugar
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1
cup half-and-half
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1
tablespoon corn syrup
Why
do I add corn syrup?
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1/4
teaspoon salt
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3
tablespoons butter
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2
teaspoons vanilla extract
Why
do I add vanilla?
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1
cup nuts and/or dried fruit, chopped (optional)
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an
8-inch-square pan
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waxed
paper
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a
large (3- to 4-quart) saucepan
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a
wooden spoon
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a
candy thermometer
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a
pastry brush
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a
marble slab (optional)
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a
spatula (optional)
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a
cutting board
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What
Do I Do?
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Tip
Don’t try to make fudge on a rainy or humid day.
About candy making and the weather.
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1.
Prepare
your square pan by greasing it with butter or lining it with
waxed paper.
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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.
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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.
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Why
do I need to
stop
stirring
after the syrup begins to boil?
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Share
& Discuss
Recipes for "one-minute" fudge abound, often calling
for condensed milk to mimic the texture of fudge. But does this
technically qualify as fudge?
What do you think?
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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.
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What is the
soft-ball
stage
and how can I tell when I’ve reached it?
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Why do I
wash
down
the sides of the pan?
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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.)
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Why does the fudge need to
cool
for such a long time?
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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.
”
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.)
==>
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Why is it so important to
keep
stirring
until the fudge
“
sets
”
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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 “shock” the fudge and cause
it to solidify too quickly.
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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.
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8.
Store
at room temperature in an airtight container, between layers
of waxed paper.
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What
Else Can I Try?
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Don’t be afraid to substitute ingredients, alter amounts
and proportions, or scale the recipe up or down. Experimentation
can lead to better recipes.
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Share
& Discuss
Share
your own creative fudgexperiment results!
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