. Our candy recipes . tion that it originated in one of the colleges forwomen. Whether or not this is true, fudge has becomean undeniable part of college life. Perhaps this isbecause the recipe can be varied in so many ways andthe cooking can be done more or less carelessly and yetsomething passably edible will result. However, there is no need for making fudge onlypassably edible when by following certain rules thefudge will be good every time. The original fudgealways contained chocolate. Although now mapleor brown sugar fudge is sold, containing no choco-late, there are many who think that
. Our candy recipes . tion that it originated in one of the colleges forwomen. Whether or not this is true, fudge has becomean undeniable part of college life. Perhaps this isbecause the recipe can be varied in so many ways andthe cooking can be done more or less carelessly and yetsomething passably edible will result. However, there is no need for making fudge onlypassably edible when by following certain rules thefudge will be good every time. The original fudgealways contained chocolate. Although now mapleor brown sugar fudge is sold, containing no choco-late, there are many who think that this is not realfudge. The best fudge should be of a very smooth texture,not in the least granular, and soft enough to cut intoeven pieces without breaking. The pieces should befrom one-half to three-fourths of an inch thick. If thefudge is too thin it dries out quickly. The use of corn syrup is advised because the fudgewill have a smoother texture and will keep moist for alonger time than when sugar is used alone. 35. FUDGE, PENUCHI, AND OPERAS 37 Probably the most important factor in makinggood fudge is the temperature at which it is removed from the fire it should be allowed tocool to 110° F. (lukewarm) before it is stirred atall. Do not even stir in the butter. If stirredwhile hot, large sugar crystals will form and thefudge will be grainy. If allowed to cool before beingstirred, the sugar crystals that form will be so smallthat the fudge will be as smooth as any one coulddesire. Sometimes fudge curdles. This is due to the actionof the acid of the chocolate on the milk. This curdlingcan be prevented by constant stirring during the firstpart of the cooking until the mass is well curdling occur, the only remedy is constantstirring during the cooking process. This prevents theformation of larger curds and breaks up those alreadyformed. The recipes given here call for one square of choco-late to a cup of sugar. This makes a fudge of mediumdarkness. F
Size: 979px × 2554px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectconfect, bookyear1922
