Prize Fudge - Cooking School / CM

# 20 of 22
NEXT RECIPE »

Copyright © 2017 The FOURnet Information Network. All rights reserved.

PRIZE FUDGE - COOKING SCHOOL
4 cups sugar
8 tablespoons corn syrup
1 1/2 cups water
3 or 4 squares unsweetened chocolate
1 teaspoon vanilla
1 cup nuts

Cook all ingredients together, except nuts, to 238F. Cool to 110F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable.

Shape into a round roll and slice off pieces.

Putting it away for at least forty-eight hours, in an air-tight container before slicing it, will improve it considerably.

ABOUT FUDGE MAKING:

Fudge is one of the most popular homemade candies, and one that is very often poorly made.

It should be soft and creamy instead of hard and grainy. Sugar crystallization is the underlying principle of fudge making, and the formation of the crystals should be carefully controlled throughout the whole process of cooking, cooling, and beating.

The only ingredients necessary for fudge are sugar, water, chocolate, and some inverting substance, such as corn syrup, cream of tartar, or vinegar. Butter and milk, though they are often added, do not improve the texture of the fudge. They contribute somewhat to the nutritional value, but sugar crystallization is not affected. That is, they do not prevent graining, and they do not add to the creamy texture of the fudge.

Butter adds flavor, but the milk has a tendency to curdle, which makes the cooking more difficult as it scorches so easily when curdled. It also affects the final texture, as it is almost impossible to blend it with the remaining ingredients.

The sugar and water should be thoroughly mixed, and every crystal dissolved before the boiling point is reached.

Next, the remaining ingredients should be added and the solution boiled.

After the boiling point is reached, it should be cooked quickly with little or no stirring. It should be stirred only when there is danger of the syrup scorching, and then, very gently.

Steady boiling of the fudge mixture improves the texture, while boiling over too low a temperature makes it gummy, tasteless and imparts an "overcooked" flavor.

Once the boiling point is reached, the solution becomes very sensitive to jarring, stirring, scraping, or beating, and it increases in sensitiveness as the temperature becomes higher.

Jarring, stirring, and scraping start the building up of the sugar crystals along the edges of the pan, and they begin to form throughout the mass, making the final product coarse and grainy.

If sugar crystals are thrown out on the sides of the pan during cooking, they should be washed off and out with a silicone brush dipped in water or a damp cloth wrapped around a fork. One undissolved sugar crystal can cause the whole batch to crystallize.

When learning to make fudge, it is helpful to use an accurate Candy Making or Deep Frying thermometer. The fudge should be cooked to 238F and allowed to cool, undisturbed, to 105F. or at least 110F, and then it should be rapidly converted into a creamy mass by beating. As the mass begins to thicken and lose its luster, it can either be poured out onto a buttered pan and allowed to set or it can be kneaded. Kneading makes it more creamy and smooth.

Like fondant, fudge is improved by standing, and can be stored for a length of time in an airtight container for "ripening".

It can be made into a long roll and rolled in nuts, and then sliced into rather large pieces.

Since it keeps so well, fudge makes a wonderful gift. It isn't prone to crumbling, so it's a good choice for mailing to loved ones in far-away places during the Holidays. It isn't very well suited to being stored under warm conditions, however, and should be kept at room temperature, or below, and well wrapped.

Fudge freezes well.

Submitted by: CM
Share: + Add review or comment

« PREVIOUS RECIPENEXT RECIPE »

Page 1 of 2
Rating: 4.7 / 5 - Reviews: 38 Sort by:
Nov 28, 8:46 AM
Debra Richard says:
Pogranichniy-DV.ru says:
Nov 30, 8:31 AM
Connie Lovasz says:
Nov 30, 11:07 AM
Robin says:
Pogranichniy-DV.ru says:
Dec 4, 1:15 PM
Karen says:
Dec 4, 5:54 PM
Claudia says:
Dec 4, 8:31 PM
Ronnie says:
Dec 5, 11:01 AM
Betty L. says:
Pogranichniy-DV.ru says:
Dec 9, 7:43 PM
Pam says:
Pogranichniy-DV.ru says:
Dec 11, 2:13 PM
sharon wolf says:
Dec 14, 4:30 PM
Megan says:
Dec 17, 8:52 PM
julie says:
Dec 22, 5:57 PM
Karen Elliot says:
Dec 30, 3:19 PM
Julia (Ontario) says:
Jan 25, 8:01 PM
Grandma (Utah) says:
Feb 27, 4:05 PM
CSGreen (Illinois) says:
Nov 1, 10:07 AM
Rose Myers (Ohio) says:
Nov 15, 1:22 PM
Annee (Michigan) says:
Nov 28, 6:35 PM
Southernmapart (South Carolina) says:
Dec 1, 10:33 AM
Misty (Michigan) says:
Dec 1, 12:47 PM
Sandy (Newfoundland) says:
Dec 2, 9:20 AM
Misty (Michigan) says:
Nov 23, 5:22 PM
Perfect fudge (Texas) says:
Dec 7, 4:25 PM
Martha (North Carolina) says:
Jul 6, 1:45 PM
Dennis (Missouri) says:
Nov 28, 12:05 AM
Teresa B. (Washington) says:
Dec 22, 11:00 PM
Alice Fillmore (Michigan) says:



top of page

Best Cooks

375 degree to celsius 375 degrees convert 400f to degrees homemade apple pie moonshine sugar honeys pounds and ounces converter one half pint equals internal cooking temperature turkey 3 celcius in farenheit yellowfin tuna steaks tequila jello shooters pumpkin pie libby's 50 farenheit in celcius ferinheight to celcius tbs converter strawberry banana nutribullet conversion grados a fahrenheit corn souffle recipe cup to tsp converter microwave 700 watts fresh yellowfin tuna recipes convert 180c to fahrenheit 153 fahrenheit to celsius 175 celcius to farenheit convert cups to teaspoons measurement conversion baking 325f convert to celsius measure converter cooking strawberry banana nutribullet apple pie recipe everclear gallons to cups converter conversion temperatura celsius a fahrenheit what is 21 centigrade in fahrenheit easy recipe for banana loaf how to make a standing rib roast how many degrees is 325 fahrenheit lipton onion soup potatoes with olive oil how to make curry sauce out of curry powder what is the difference between allspice and pumpkin pie spice peanut butter thumbprint cookies with chocolate kiss how do i cook corn on the cob in microwave microwaved corn on the cob 180 degrees is what in fahrenheit 350 deg farenheit to celcius proper cooking temp for turkey grape jelly meatballs crock pot bbq meatballs in crockpot with grape jelly ounces cups pints quarts gallons how long to microwave corn in husk make apple pie drink everclear homemade pizza base no yeast convert ml to tablespoons calculator icing made with powdered sugar and milk corn casserole jiffy corn muffin mix how long do u cook a turkey per pound 210 degrees celsius is what in fahrenheit crock pot meatballs with grape jelly and chili sauce jiffy corn muffin mix recipes casserole 46 degrees celcius to farenheit qt to gal conversion calculator fl oz to lbs converter slow cooker grape jelly meatballs convert 35 fahrenheit to celsius what is 63 fahrenheit in celsius turkey minutes per pound cooking times 65 degrees celcius to farenheit