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- A crystalized sugar candy
- Mackinac Island, MI, is famous for their slab fudge
- A popular version is Chocolate with Walnuts
- Other flavors: Maple, Mint and Peanut Butter
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Fudge Preparation
Fudge is similar to other candies, such as fondant and caramel, and differs from these mostly in its texture. Most fudges are developed in a temperature between 230 and 240 degrees Fahrenheit. A lower temperature will not dissolve as much sugar or evaporate as much water and a silkier, more loose product may develop.After the "soft-ball" stage is reached at the appropriate temperature, sugar and vanilla extract should be added to flavor the fudge as it stiffens.
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Other Fudge Tips
Joy of Baking recommends avoiding fudge preparation on rainy or humid days, as this can adversely affect the sugar to water ratio. On humid days, the fudge can begin to reabsorb moisture, which is undesirable.Fudge can keep in a refrigerator for up to two weeks and in the freezer for upwards of three months.
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Fudge Questions
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What would make fudge sugary and gritty? 1 AnswerI make chocolate fudge. When this happens to me its for one of three reasons I've added slightly too much sugar I've added too little butter or oil I've beat... read more -
Why is my fudge gritty? 2 AnswersMy mom made the most excellent fudge and I remember that she wouldn't make it on humid days because it would be gritty. When it came out gritty (seldom) she wo... read more -
What is a easy recipe for homemade fudge? 4 AnswersI made this one with my daughter as part of our Christmas baking. The fudge couldn't have been better in either taste or ease of preparation. "1-2/3 cups sugar... read more -
How to make a Pumpkin Fudge? 1 AnswerPumpkin Fudge ------------------- http://www.cdkitchen.com/images/cats/1443/cat-1443-200-1.jpg Ingredients: --------------- 2 cups granulated sugar 1 cup b... read more
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