fudge

Hi i've been searching and got no where, does anyone know how to make soft chewy fudge rather than crumbly melt in the mouth fudge is it the recipe or the temp ? any help would be great oh and while i'm here i tried to make caramel flavour fudge using brown sugar but it tasted bitter any help here would be great. thanks

Reply to
vicki nixon
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For creamy fudge that is nearly fool proof, try one that uses marshmallow cream. I know, there are purists who will claim that such a confection is not REAL fudge. I'm not disputing that. Call it what you want, the no-fail "fudge" made with marshmallow cream is soft and luscious, unlikely to crystallize into a grainy lump, and isn't very technique sensitive.

Here are some recipes:

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can vary the fudge by substituting the type of chocolate you use andwhat you mix into it at the end. Black walnuts are interesting. Crushedpeppermint candy in dark chocolate, bits of candied orange peel, ... useyour imagination.

You could also use brown sugar instead of white sugar, and substitute while chocolate to make your brown sugar fudge. To intensify the brown sugar flavor, you might add a tablespoon of molasses.

Try looking for "penuche" recipes for your brown sugar fudge.

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Reply to
Vox Humana

I was watching Good Eats with Alton Brown on FoodTV last night. He did a show on candy and included something that was supposed to be like Tootsie Rolls(r). Go to

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and search for it. Maybe that is what you are looking for.

I'm not sure why your attempt tasted bitter. Maybe if you posted your recipe someone could explain what happened.

Generally speaking, when baking there are ingredients that do not taste good on their own but when combined with other ingredients taste completely different. Maybe there was something in the list of ingredients that tastes bitter. If your recipe calls for 10 grams of bitter ingredient and 20 grams of combining ingredient you must have the right ratio. If I mix 10 grams of bitter ingredient and 15 grams of combining ingredient then 2.5 grams of the bitter ingredient will have nothing to combine with and might remain bitter.

Reply to
.

You might want to try the following recipe. I have adapted this from my bulk recipe. My catering customers RAVE over it....

1 11 oz. bag semi-sweet chocolate chips (Ghirardelli is best) 1 11 oz. bag milk chocolate chips (Ghirardelli is best) 1 14 oz. can sweetened condensed milk 1/2 c. heavy cream 1 tsp. vanilla

In a heavy saucepan, combine milk and heavy cream, heat just till tiny bubble appear. Remove from heat and add in chocolate. Let sit a few minutes, then whisk or stir together till combined. Stir in vanilla. Spread in a parchment paper lined 9x9x2 pan. Chill till set and firm. Remove from pan and cut into squares & serve.

Enjoy!

Lisa Lisa's Gourmet Confections and Foods

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Reply to
Lisa's Gourmet

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