Smith College Fudge How to Cook Guide Recipe
SMITH COLLEGE FUDGE
Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one-quarter cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of chocolate, scraped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place.
Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Fruits, nuts, chocolate, caramel, candies, sweets and other flavors are sometimes added either inside or on top. A recent trend has been to create novel flavors of fudge, giving vibrant visual appeal at the same time.
Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
History
In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland. A student at Vassar College in Poughkeepsie, New York, she claimed to have introduced it there in 1888 by selling her own 30 lb (14 kg) batch. The diary of another student mentions making fudges in 1892. An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter. A recipe for Fudges at Vassar was printed in The Sun in 1895. Despite describing the confections as Vassar chocolates, the recipe given comprises sugar, milk, butter and vanilla extract.
Word of this popular confectionery spread to other women's colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
Chemistry
In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with sucrose molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallization. Controlling the crystallization of the supersaturated sugar solution is the key to making smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture would then be grainy, a quality normally indicative of low-quality fudge.
One of the most important attributes of fudge is its texture. The end-point temperature separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved and the more water is evaporated, resulting in a higher sugar-to-water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the confection. Fudge is made at the soft ball stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). The heated fudge is sometimes poured onto a marble slab to be cooled and shaped.
Hot fudge
Hot fudge in the United States and Canada is usually considered to be a chocolate product often used as a topping for ice cream in a heated form, particularly sundaes and parfaits. It may also occasionally be used as a topping for s'mores. It is a thick, chocolate-flavored syrup (flavored with natural or artificial flavorings) similar in flavor and texture to chocolate fudge, except melted so that it can be poured.
See also
Notes
References
External links
Science of candy: Fudge, Exploratorium
NATIONAL FUDGE DAY June 16th
NATIONAL FUDGE DAY
National Fudge Day comes around each year on June 16th, allowing you to indulge in your favorite flavor of this delicious confectionery. Some of the most familiar fudge flavors are chocolate, chocolate nut, peanut butter, maple, and maple nut.
Fudge lends itself to experimentation when it comes to flavors. Blending favorites or even a moment of inspiration will create a new delicious kind of fudge. Adding bits of candy, nuts or sprinkles can bring just the right celebratory burst of excitement to an old favorite.
In the late 19th century, some shops on Mackinac Island, Michigan, began to produce similar products as the Vassar College fudge and sold it to summer vacationers. Fudge is still made in some of the original shops located on the famous island.
Three other fudge holidays entice us to celebration, too. Check out May 12th to celebrate all those nutty fudges. July 22nd marks Penuche Fudge Day. Finally, on November 20th Peanut Butter Fudge Day is celebrated.
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HOW TO OBSERVE #NationalFudgeDay
Pick up some fudge at your local confectionery store and share it with family and friends. Here is a great fudge recipe if you feel like making your own. Use #NationalFudgeDay on social media.
Paan Fudge
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The actual history of fudge is foggy, but it is known that it was invented in Baltimore around the end of the 1800s. The first written document that mentions fudge was written by a student at Vassar who was explaining that her friend's cousin had made a bunch of fudge for a fundraiser and sold it for 40 cents a pound.
Paan Fudge is an innovative combination of desserts. Fudge is an American dessert and is given an Indian twist by adding paan flavor.
Typically, fudge consists of sugar, milk, and butter. But we are using condensed milk to provide sweetness in the fudge. Also, we use white chocolate instead of the regular chocolate that people use in classic fudge recipes.
This paan fudge is a quick and fuss-free recipe with a minimal number of ingredients. The light green color of the fudge goes with the name, but you can use your choice color. Or skip adding color to it; it will not compromise the taste.
If you want to shorten the time dramatically to prepare this, then mix the ingredients in a bowl and microwave it for a minute or two till it gets melted. Then refrigerate the fudge to set it.
We are using the paan flavor here. However, there can be as many variations in the flavors as you want. Mango, strawberry, black current, blueberry, and many more flavors will go just as well as the original.
Having this sweet delight is an excellent way to enjoy your vacations or serve it to your guests. It can also be a last-minute addition to your sweet food list.
Super easy homemade peanut butter cups (ABCs) made with ALMOND BUTTER | keto, paleo, dairy-free
I'm Serina Vassar, a Nutritional Therapy Practitioner who loves helping people achieve their health goals through diet and lifestyle design.
Join me as I share my tips and tricks for living a healthful life in the real world.
**IN TODAY'S EPISODE**
I show you one of my FAVORITE recipes to share at parties! Whenever I go to a party, I always like to bring something that is yummy and healthy. Please enjoy my version of a peanut butter cup alternative, made with almond butter!
Serina's ABC recipe!
1/2 cup Cocoa Powder
1/2 cup Coconut oil
1/2 cup Almond Butter
1/2 cup-ish Maple Syrup / Honey
1 tsp. Vanilla extract
a pinch Unrefined salt
OPTIONAL: Shredded coconut, dried fruit, nuts/seeds, anything you like!
Melt all ingredients on LOW in a pot until you are able to mix the coconut oil with the other ingredients. Pour into mini muffin papers and freeze until set. Enjoy!
MODIFICATIONS
To make this recipe KETO: use liquid stevia or other low carb liquid sweetener in palace of maple syrup or honey
To make this recipe VEGAN: be sure to use maple syrup
To make this recipe ALLERGEN FRIENDLY: use sunflower seed butter in place of almond butter
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National Fudge Day | June 16
Fudge lends itself to experimentation when it comes to flavors. Blending favorites or even a moment of inspiration will create a new delicious kind of fudge. Adding bits of candy, nuts, or sprinkles on National Fudge Day can bring just the right celebratory burst of excitement to an old favorite.
How about your very own recipe?
The BEST Peanut Butter Fudge In 10 Minutes - No Cooking
This recipe sounds too good to be true; 2 ingredients, no thermometer, 10 minutes AND it's the best?! Let's find out. #emmymade #candy
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Chapters:
00:00 Intro
0:42 What are the ingredients?
1:24 Another version.
2:20 Recipe #1.
5:19 Recipe #2.
6:32 Fudge in US vs. UK.
7:25 Slicing.
7:52 Add butter & pecans, boil 1 min.
8:00 Taste test.
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