Yield: 1 servings
|Here are a few helpful hints on fudgemaking.|
|Always use a heavy pan.|
Be sure sugar is dissolved before candy boils. Thus always start candy cooking over a low fire. Butter sides of pan to prevent candy from overflowing. This also helps eliminate candy from becoming sugary. To prevent grainy candy, try adding a little vinegar to the other ingredients. You will find it will become much creamier. For smoother and creamier fudge, add a teaspoon of cornstarch to each cup of sugar. To avoid burning candy drop three or four marbles into pan.
Boiling keeps marbles in constant motion; it does most of the stirring for you. (This idea was garnered from an old-time candy maker, and I would not recommend it today. Many marbles are now made of plastic or other materials that cannot withstand high temperatures.) THE FUDGE DOCTOR Condition: Fudge doesn't get thick.
It is undercooked; therefore, return to heat and recook. Condition: Fudge gets hard in pan. It has been overcooked. Add a few tablespoons of milk and recook over low heat and stir until softened.
FUDGE VARIATIONS After fudge has been made and begins to thicken, stir in one or more of the following: chopped walnuts, pecans, or peanuts, peanut butter, raisins or coconut. SOURCE: How to make Candy Culinary Arts Institute
TO ALL Submitted By TROY MILLER SUBJ FUDGE / ENGLISH NUTS On 08-17-95