Food News: Fudge; Well-Made Candy a Matter of Degrees: 236 in Cooking and 110 Before Beating (Published 1964) (2024)

GOOD fudge chefs are becoming almost as rare as raw beef. Gone are the days when, if the family felt a little blue, other went into the kitchen and whipped up a batch of fudge, frequently with the stirring assistance of young arms. Today, generations are growing up without knowing the agony of waiting for fudge to cool at its callously slow rate.

Energetic and exasperating as fudge making may be, there are few exercises more rewarding for both the cook and the consumer. The sight of a large batch of sweet and creamy confections, ready to act as snack or dessert, seems to instill a feeling that all's well with the world. Even the most sophisticated palate succumbs to the meIting charms of well‐made fudge and, if the bathroom scales become extra depressed next morning, well, the piper must be paid.

Fudge is only worthwhile, however, if it has a texture that is as creamy as cream. Fortunately, it is not difficult to keep it from crystallizing. The addition of the right amount of corn syrup helps toward a smoother product. And, in the making, it is extremely important to work to exact temperatures. A candy thermometer is therefore virtually a must.

Fudge should be cooked to 236 degrees, no more and no less. Having achieved this temperature, it should be cooled to 110 degrees without stirring. Then, and only then, does the beating begin. This should continue until the fudge loses its stickiness and sheen and holds its shape. Unfortunately for the weak of arm, fudge made with corn syrup requires more beating than fudge made without it.

Having achieved the required consistency, the fudge should immediately be transferred to lightly greased pans and spread, as evenly as possible, not less than one‐half inch thick. Fudge spread too thin will dry out.

A basic (but magnificent) recipe for fudge is given below, together with variations,

FUDGE

4 squares (four ouces) usweetened chocolate

2 cups sugar

2/3 cup milk

2 tablespoons light corn syrup

2 tablespoons butter

2 teaspoons vanilla.

1. Break up the chocolate and place in a saucepan with the sugar, milk and corn syrup. Cook over low heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until it reaches a temperature of 236 degrees.

2. Remove from the heat, add butter and let cool, without stirring, to 110 degrees. Add the vanilla and beat until the fudge has lost its shiny look and can be molded. Spread one‐half to three‐quarters of an inch thick in lightly buttered pans. When cold, cut into one‐inch sauares.

Yield: About 36 squares.

VARIATIONS

Milk Chocolate Fudge: Substitute three squares semisweet chocolate for the four squares unsweetened chocolate.

Nut Fudge: Add one‐half cup broken nut meats (walnuts or pecans) just before spreading the fudge in pans.

Coconut Fudge: Add one‐half cup shredded coconut just before spreading fudge in pans.