Fudge is a kind of sugar candy made by mixing sugar, butter and milk, heating it to a soft-ball stage at 240 Ã, Â ° F (116Ã, Â ° C), and then beating the mixture while it cools so get a smooth and soft consistency. Fruits, nuts, chocolates, caramels, candies, sweets and other flavors are sometimes added in or above.
Fudge is often purchased as a gift from a souvenir shop in a tourist area and attractions.
Video Fudge
History
In a letter written in 1921 by Emelyn Battersby Hartridge, he recounted the purchase of a fudge box costing 40 cents per pound in 1886 in Baltimore, Maryland. A student at Vassar College in Poughkeepsie, New York, claimed to have introduced him there in 1888 by selling himself 30 pounds (14 kg). Another student's diary mentions making "fudges" in 1892. A letter from 1893 from another Vassar College student describes "fudges" as containing sugar, chocolate, milk, and butter. A recipe for "Fudges at Vassar" was printed on The Sun in 1895. Despite describing confection as "Vassar chocolates", the recipe consisted of sugar, milk, butter and vanilla extract.
This popular confectionery word spread to other women's colleges. For example, Wellesley College and Smith College have their own version of the fudge recipe dating from the late 19th century or early 20th century.
Fudge's creation evolved a variety of flavors and additives as it grew beyond its popularity in college.
Maps Fudge
Chemistry
In forming the fondant, it is not easy to store all the vibrations and crystals of the seeds from causing rapid crystallization into large crystals. As a result, milk fat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharide), and maltose (disaccharide). This sugar interacts with the molecule of sucrose. They help prevent early crystallization by inhibiting the contact of the sucrose crystals. Fats also help inhibit rapid crystallization. Controlling crystallization of saturated sugar solution is the key to making fine fudge. Initiation of the crystal before the desired time will produce fudge with less, larger sugar grains. The texture will eventually become rough, the quality usually indicates low quality fudge.
One of the most important attributes of fudge is its texture. The end point temperature separates the hard caramel from the fudge. The higher the peak temperature, the more soluble sugars and the more water evaporates, resulting in a higher sugar-to-water ratio. Before the availability of cheap and accurate thermometers, the chef will 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 based on altitude and humidity of about 235 Ã, Â ° F (113Ã, Â ° C) to 240Ã, Â ° F (116Ã, Â ° C). The heated fudge is sometimes poured into a marble slab to cool and form.
Some recipes call for making fudge with marshmallows prepared as a sweetener. This allows the gaining constancy to use a marshmallow structure as a support instead of relying on the crystallization of sucrose. This is not a true fudge, and can be more precisely called imitation fudge.
Hot fudge
Hot fudge in the United States and Canada is usually regarded as a chocolate product that is often used as a topping for ice cream in a heated form, especially sunda and parfait. Sometimes it can also be used as a topping for s'mores. This is a thick brown syrup (flavored with natural or artificial flavorings) similar in taste and texture to chocolate, except melted so it can be poured.
See also
Note
References
External links
- Candy science: Fudge, Exploratorium
Source of the article : Wikipedia
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