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Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring.
Pour the fudge mixture into the prepared pan and smooth the top. Cool in the refrigerator for at least 2 hours. Remove the parchment paper or foil from the pan.
Traditional fudge is flavored with chocolate, but you can utilize pretty much any flavor—like peanut butter, pumpkin or even birthday cake. Skip to main content. Sign in. Mail. 24/7 Help ...
The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for an extract from the root of the marshmallow plant (Althaea officinalis) and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the root.
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). Butter is then added to the mixture and the fudge is cooled and beaten until it is thick and small sugar crystals have formed. [2] The warm fudge is sometimes poured onto a marble slab to be cooled and shaped. [11]
Fudge is delicious and a great holiday gift to make for friends and family. Boiling sugar, cream and chocolate seems easy right? While fudge isn't made up of many ingredients, it's still tricky to ...
Fondant icing, also commonly just called fondant (/ ˈ f ɒ n d ən t /, French: ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. [1]
Ingredients. 1 16-ounce can chocolate frosting. 1 1/2 cups roughly chopped leftover Halloween chocolate. 1 cup leftover Halloween candy for topping, lightly and roughly chopped (optional)