Awesome fudge is all about the details
Baking has begun and will be a regular activity at my house through the end of the year. What a treat it is to prepare treats that are festive, fulfilling and fun to give. One of my first baking days when the calendar flips toward Thanksgiving is a day devoted to making fudge. Done correctly, fudge is the equivalent of culinary velvet. Served in small pieces, it satisfies without overindulging.
A candy thermometer is essential to fudge success, so make sure you have one before you begin. Why? Because whichever recipe you use, the ingredients are mixed together and cooked to 234 degrees, then cooled to 110 degrees. As the candy is cooling, make sure you do not stir. Instead, allow it to cool undisturbed.
I always begin by buttering the pan, which is big enough to handle a single recipe (never doubled!) and has a good lid. After the mixture comes to a boil, I cover the pan for 2 minutes. This makes sure any sugar crystals on the sides wash down the inside of the pan. Then the lid is removed and the candy thermometer is clipped to the side.
The proper temperature is important. If it is overcooked the fudge will be crumbly and too hard. If it isn’t cooked long enough to reach 234 degrees, the candy will be too soft. After it has reached that mark and then cooled down, beating begins. This step starts the crystallization process of the candy.
Stop beating when it almost holds its shape when dropped from the spoon. Add nuts at this stage if you want, but then it needs to quickly be transferred to your prepared pan. While you allow it to set, you can reward yourself with a nibble of whatever is left in the pan!
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor. com