Reduce the heat to low medium and continue cooking with a candy thermometer inserted into the mix until it reaches 115 C / 239F.ĭo not stir during this part of the cooking, but keep a close eye on that thermometer. Heat the mixture until it starts to boil. Mix the sugar and chocolate in a 4 quart saucepan then stir in the milk. That is because the addition of chocolate alters the chemistry of the fudge recipe and we need to adjust our science… and fudge making process… to accommodate for the chemistry changes.Ĩ inch baking tray lined with parchment or foil Chocolate Fudge Ingredients:Ĭover an 8 inch square tray with parchment or foil.
This recipe has a few extra little twists, it’s not just adding chocolate to the recipe, we need to make some other adjustments. This forces the crystals to form in a very specific way that gives us our delicious, creamy fudge! At this point we beat and mixture extensively until it thickens. Then, everything changes when it reaches the correct temperature for the crystals to start forming naturally during the cooling process. If you do it will trigger crystal formation and you will lose the creamy texture we love about fudge. It is very important with fudge making to limit shaking, jiggling and aggravating of the fudge mixture as it cools. This is known as the soft ball sugar stage in candy terms.Ģ. We need to melt the sucrose (sugar) to 116 C / 240 F. When chatting like a true Candy Scientist here are a couple of key science concepts:ġ. We do this by adding butter and cream to inhibit the crystal growth and by beating the syrup as it cools down. However, unlike rock candy, where we allow the sucrose crystals to grow large, we need to control the growth of crystals vigorously. Once set, cut into pieces and enjoy!įudge is a crystalline candy meaning that we want crystals to form in our syrup. Once it thickens, pour it into the lined baking tray and allow to set. Did I mention this is science and a fitness test? Let it rest for a few minutes and cool until the fudge reaches 80C / 176F.Īdd the vanilla extract and begin to beat the mixture as it continues to cool.īeat until the mixture thickens about 7 – 10 minutes. If you disturb or aggravate the mixture too much it will cause crystals to form before we are ready. It does require that you decant as smoothly as possible with no scraping of the pan. The reason we pour the mixture into a bowl is to stop the syrup heating from the hot pan. Remove from the heat and carefully pour into a bowl. Watch very closely or you will burn your fudge. Stop stirring the mixture at this point and allow the temperature to reach 116C / 240F. Place the candy thermometer into the mixture making sure the bulb at the bottom does not touch the bottom of the pan. Use medium low heat to avoid scorching the mixture.
#Vanilla fudge youtube pro#
To Make Vanilla Fudge You Will Need Tools:Ī candy thermometer ( make sure you test it for accuracy as described here)Ĩ inch baking tray lined with parchment or foil (or use a disposable version) Vanilla Fudge Recipe Ingredients:Ĭuisinart MCP194-20N MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover Best Manufacturers 12-inch Heavy Duty French Wire Whisk DOWAN Ceramic Mixing Bowls/Serving Bowl Set – 3 Packs, Nesting Bowls Polder THM-515 Stainless Steel Candy/Jelly/Deep Fry Thermometer Sherri Lynne Home 8Īdd the butter, sugar, and cream to the saucepan and heat to a simmering boil, stirring constantly. The Science Behind Chocolate Fudge Making:.The Science Behind Vanilla Fudge Making:.Spoilers… the vanilla was my favourite! So I’ll start with the vanilla fudge recipe. We decided to make two fudge recipes – Vanilla Fudge and Chocolate Fudge.
#Vanilla fudge youtube plus#
There are a lot of tips and tricks in there, plus a fascinating science lesson on candy making.
Because if you can make it educational the calories don’t count, right?ĭisclaimer: This post contains affiliate linksīefore we start I highly recommend you read this article on the science behind candy making. With her permission I’m sharing all her secrets today along with the science behind fudge making.
#Vanilla fudge youtube how to#
One day my mom decided to teach me how to make fudge. The way it melts on the tongue, the combination of sweet and creamy, make it one of the best candy treats in my books. One of my favourite treats growing up was fudge and to this day I love a good piece of fudge with my tea. Vanilla and chocolate fudge recipes are shared with the candy science. Making it is a fascinating science lesson. Fudge is a delicious, creamy candy treat.
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