Sugar & Cream Fudge – Fudges Baking Recipes
Ingrients & Directions No Ingredients Found “This is it, the first, the one, the only, the original fudge Itis also the simplest recipe of them all and makes a very simple, straightforward, delicious fudge – an old-fashioned fudge that may seem a little too sugary for some. The trick here is to make sure you cook it long enough, or it will remain soup. Once you get it to the right ball, if you shock, seed, and stir, it grains easily, maybe too easily.
Thus the use of warm water in the sink to slow the cooling down, the use of a single ingredient to see it, and the need to wait to stir until the fudge has cooled….In order to control the graining, you can add 1 Tbsp. light corn syrup. Or you can substitute 5 oz. evaporated milk plus 3 oz. regular milk for the cream, but the fudge will not be as rich.” 2 cups 1 cup 2 oz. 1 Tbsp. butter 1/2 cup 1) Preparation:
Prewar candy thermometer, use 2quart saucepan, butter granulated white sugar heavy (whipping) cream squares unsweetened chocolate, grated or smashed chopped nuts(optional) upper sides of saucepan, measure all ingredients except butter and nuts and dump into saucepan. Grease and, if necessary, line a 5×10″pan. Freeze the Tbsp. of butter. Fill glass with ice cubes and water and sink 1/2″ full of hot water.
2) Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts, gritty sounds cease, spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil.
3) Boil after washing down any crystals that may have formed with pastry brush dipped in hot water from thermometer bath, using as little water as possible. Introduce rewarmed thermometer. Reduce heat while retaining boil. Stir no more than necessary.
4) Test in ice-cold water when mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and should be andante – slightly chewy. Approximately 234 to 240 degrees (112 to115.5 centigrade).
5) Shock by placing saucepan in sink.
6) Seed by adding, without stirring, frozen butter. Then allow to cool.
7) Stir when lukewarm and “skin” forms on top. Return thermometer to its hot water bath to soak clean. Stir fudge thoroughly but not vigorously by hand, with electric mixer, or with food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will “snap” with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.
9) Add optional ingredients before fudge totally candies.
10) Pour, score, and store when cool in airtight container in refrigerator or at room temperature. Makes: 1lb. Note: Recipe is easily doubled but not if you are using a food processor. Can be frozen. Yields1 servings