The Beginner's Guide to Candy Making by LaBau Elizabeth;

The Beginner's Guide to Candy Making by LaBau Elizabeth;

Author:LaBau, Elizabeth;
Language: eng
Format: epub
Publisher: Quarto Publishing Group USA
Published: 2021-07-15T00:00:00+00:00


CHAPTER 7

Fudge

Traditional fudge, or what I term “old-fashioned fudge,” is actually a close relative of fondant. It shares the same cooking process and theory: a sugar syrup is boiled, then cooled to a specific temperature, then beaten just until it starts to crystallize. When done properly, this type of fudge has a texture that cannot be imitated; firm creamy, and smooth, it’s an absolute pleasure to taste. But old-fashioned fudge isn’t the only game in town. “No-fail” fudge recipes have become more popular. These shortcut fudges use chocolate and marshmallows to help the fudge set and give it a smooth texture, eliminating the need for long periods of cooling and beating.



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