D.A. Wheeler - Fudge: 60 Top Recipes

DA WHEELER 2015 DA WHEELER No part of this book can be reproduced in any form or means including print, scanning, electronic, photocopying, video or audio without permission from author. All ideas and suggestions here are written for informational purposes. While the author has taken every possible means to ensure accuracy, all readers are advised to follow at their own risk. The author cannot be held responsible for personal or commercial damages in case of any misinterpreting or misunderstanding of any part of this book. BONUS GIFT30 QUICK AND EASY RECIPES.
FREE DOWNLOAD HERE BASIC STEPS FOR MAKING FUDGE 1. Dissolve sugar in liquid ingredients, and add corn syrup or acid to prevent big crystals from forming.
2.

Cook mixture to the soft ball stage. 3. Allow mixture to cool, slowly. 4. Mix mixture to form small crystals.
ITEMS YOU WIILL NEED MAKE THE FUDGE
HEAVY SAUCE PAN - This pan should have straight side to prevent boil overs, a very sturdy handle ( you will be working with very hot liquid) and size of the pan should be at least three times that of the ingredients that is used for creating the fudge
HEAT PROOF BOWL - The boiling syrup is 235 F that you will be adding to the ingredients.

Boiling hot syrup, no more needs to be said.
WOODEN SPOON - You are going to be doing some stirring, fact you are going to be doing a lot of it. The wood spoon is the best choice. Sturdy for the marathon stirring to get that nice thick fudge and it will not have any issues with the heat.
CANDY THERMOMETER - To make the desired consistency of the fudge you have to boil the mixture to the proper temperature. Not under, not over, as Goldie Locks said, This is just right. Candy thermometer takes the guess work out of it. If you don not have a candy thermometer, the best method to see if mix is at proper temperature is the cold water test to determine when it has reached the soft ball stage.
FOIL LINED PAN - Easy clean up, easy to get out of pan.
TIPS FOR THE PREPARATION Use good quality butter, not margarine .
Look for recipes that have marshmallows, marshmallow cream and corn syrup.

These ingredients help prevent crystalizing and avoid grainy fudge. Have everything all set and in its place before you start creating the fudge. You will be in the thick of it when cooking the fudge. Pre-planning can result in a better batch and most important preventing any accidents or trips to the ER resulting in a nasty burn. Bring your syrup to a boil slowly and monitor the temperature during this process. Add 1/2 teaspoon cream of tartar for every 2.5 pounds of sugar used.

Cream of tartar actually inhibits the sugar recrystallization process. Do not scrape the sides of pan when pouring mixture into foiled pan. FUDGE TROUBLESHOOTING
DOUBLING THE RECIPE Double or triple fudge recipes, only if you have you have equipment that will allow you to do so. ( Pans and bowls, the ability to stir with out your arm falling off, etc,) By doubling parts of the sugar mixture may cook faster than others. So while some of the sugar is at the soft ball stage party, others parts of the mixture may not have reached the party ,while others have long past the softball stage. TOO SOFT , RUNNY If you keep beating the fudge till your arm is ready to fall off and it just wont turn into fudge, you likely undercooked it.

Humidity also affects the crystallization. If there is too much moisture present, it will dissolve your sucrose crystals and not allow your fudge to set. If you in a humid area, you may need to cook few degrees higher to make up for this. TOO HARD If you let your fudge cool and go to mix it, but find you cant, then youve overcooked your fudge. GRITTY Fudge did not cool to 110 F before it was stirred. Butter was added before the mixture reached a boil.

Stirred throughout boiling or during the cooling stage. Cooled too quickly Crystal formation on side of pot (butter the sides of the pot to prevent sugar sticking.) Not enough acid, corn syrup, or fat in recipe

Ingredients 2 cupssemisweet chocolate chips 1 (14ounce) can sweetened condensedmilk 1/2 cupchopped almonds 1/2 cupred candied cherries, chopped 1teaspoon almond extract Directions Line an8-in. square pan with foil and grease the foil; set aside. In a microwave-safebowl, combine chocolate chips and milk. Cover and microwave on highfor 1 to 1-1/2 minutes or until chips are melted;stir until smooth. Stir in the almonds, cherries and extract.

Spreadinto prepared pan. Cover and chill for 2 hours or until set. Usingfoil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Ingredients 1 quartwhole milk 1 3/4cups white sugar 2teaspoons vanilla extract 1teaspoon baking soda 1cinnamon stick 1 cupchopped pecans 24 pecanhalves for garnish Directions Combinemilk, sugar, vanilla, baking soda, and cinnamon stick in a largeheavy saucepan. Ingredients 1 quartwhole milk 1 3/4cups white sugar 2teaspoons vanilla extract 1teaspoon baking soda 1cinnamon stick 1 cupchopped pecans 24 pecanhalves for garnish Directions Combinemilk, sugar, vanilla, baking soda, and cinnamon stick in a largeheavy saucepan.

Bring to a boil over medium heat and cook, stirringcontinuously. After about 20 minutes remove the cinnamon stick. Placea candy thermometer in the pan and cook until the thermometerreaches soft-ball stage 240 degrees F (115 degrees C) oruntil you can see th bottom of the pan when you stir. Removethe candy from the heat and add the chopped pecans. Beat the candywith a mixer for about 5 minutes. Pour the candy intoa buttered 9x9-inch pan.

Press pecan halves onto the top of the warmcandy. Cool, then cut into pieces. Store candy in an airtightcontainer.

Ingredients 1 1/2tablespoons butter (no substitutes),divided 2 cupssemisweet chocolate chips 1 (11.5ounce) package milk chocolatechips 1 (14ounce) can sweetened condensedmilk 1teaspoon peppermint extract 1teaspoon vanilla extract Directions Line an11-in. x 7-in. pan with foil and grease the foil with 1-1/2teaspoons bitter; set aside. pan with foil and grease the foil with 1-1/2teaspoons bitter; set aside.

In a heavy saucepan, heat the chocolatechips and remaining butter over low heat until melted; stir untilsmooth. Remove from the heat; stir in the milk and extracts untilwell blended. Spread into prepared pan. Refrigerate until set. Usingthe foil, lift fudge out of the pan. squares. squares.

Store in the refrigerator.

Ingredients 1 (14ounce) can sweetened condensedmilk 1 (11ounce) package butterscotchchips 1/2 (11ounce) package white chocolatechips 1teaspoon butter flavored extract 1teaspoon rum flavored extract Directions In amedium sauce pan over medium heat, combine condensed milk,butterscotch chips and white chocolate chips. Stir constantly untilmelted and smooth. Remove from heat and stir in butter and rumflavorings. Pour into a 9x13 inch dish, cover and refrigerate untilfirm, 30 minutes. Ingredients 1 (14ounce) can sweetened condensedmilk 1 (11ounce) package butterscotchchips 1 1/2cups miniature marshmallows 2/3 cuppeanut butter 1teaspoon vanilla extract 1 cupchopped salted peanuts Directions In amicrowave-safe bowl, combine the milk, butterscotch chips andmarshmallows. Ingredients 1 (14ounce) can sweetened condensedmilk 1 (11ounce) package butterscotchchips 1 1/2cups miniature marshmallows 2/3 cuppeanut butter 1teaspoon vanilla extract 1 cupchopped salted peanuts Directions In amicrowave-safe bowl, combine the milk, butterscotch chips andmarshmallows.