I confess that even listing the ingredients below makes me hyperventilate slightly. And when it hits that sweet spot of 235-238 ☏ I know I will have perfect fudge.For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood.
So do I but until then I use my trusty candy thermometer. I know, I know you want to be like your grandmother and aunties who could eyeball fudge and know when it is ready. For more specific information on testing for soft ball check out this post.
#Recipe for vanilla fudge how to
Do you know how to test the soft ball stage? You have reached soft ball stage when the hot fudge mixture is dropped into cold water and looks a lot like toffee (it is soft and holds together in the water without making the water milky or cloudy). The fudge is still a bit runny and if poured into water to test the soft ball stage the water will immediately become milky or cloudy. The picture above is not quite there yet. Typically, you will know you are getting close when the fudge mixture reduces to half of the amount. Tip 3: Knowing when the fudge is ready will make the difference in making fudge or making toffee. This step is very important because if you don't mix it together well, some of the sugar and condense milk may sink to the bottom of the pot and burn when you start to heat up the mixture. Once you add the milk and sugar to the saucepan, mix together well until all the sugar dissolves. Did you know that regular American brown sugar is just granulated sugar with molasses added to it? Click here to learn more. If you live outside of Guyana, I highly recommend Demerara sugar, turbinado sugar or light brown sugar as a last resort. Tip 1: To make the fudge, first add the evaporate milk, condensed milk, water and brown sugar to a large saucepan. So do you want to stop making toffee or you're just going to keep eye balling it? Your grandmother didn't use a candy thermometer but even the most skilled candy makers use thermometers.
When I got home from that Georgia trip, I immediately tried making vanilla fudge on my own. This was where I failed every time, when is it soft ball? Can I eyeball it and get it right? Now here's the thing, I have tried countless times to make fudge from a recipe before my aunt taught me and couldn't figure out when the fudge was done, or when it got to a "soft ball." So I made toffee and caramel and most recently made English toffee as I decided to add salt at the end. But she checked and tested the fudge in water just for my satisfaction. She has made this fudge so often she knew exactly when it was ready, without checking the thermometer. While teaching me to make fudge my aunt shared little stories of how she and her colleagues made fudge to sell to little school children every day, when she lived in Guyana.
0 kommentar(er)
