The First Fudge Recipes, then came the others. Some better, some not so good, some even with cheese! Yes cheese! Say cheese to fudge, recipe below. We also now have a convenient fudge piper bag coming to Sweet Cuppin Cakes Bakery!
The “Original” Fudge Recipe
From Emelyn B. Hartridge of Vassar College:
- 2 cups granulated white sugar
- 1 cup cream
- 2 ounces unsweetened chocolate, chopped
- 1 tablespoon butter
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter and marshmallows. Mix until fudge starts to thicken. Transfer to a buttered tin. Cut into squares before fudge hardens completely. |
Combine butter, sugar, brown sugar, molasses and heavy cream and cook over moderate heat. When this starts to boil, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add the vanilla. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered pan. Cut into squares before fudge hardens completely. |
- Use a wooden spoon for stirring.
- Never put a candy thermometer directly into the boiling mixture. First heat it in water brought slowly to boiling; when it registers 212°F, move it into the saucepan with the hot candy mixture until it reaches the desired temperature. Similarly, place it back it the hot water and allow it to cool down gradually.
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