Fudge Fantasies

Candies Add Richness To Holidays

Last updated Tuesday, December 7, 2004 11:16 PM CST in Food Nwa

By Marla Hinkle
The Morning News

Bowling found that, if one doesn't proceed with cautions like not washing down the pan sides with a wet pastry brush, not scraping the pan and not disturbing the candy until it's cooled, he is prone to make gritty fudge.

"If a single sugar crystal is present, the syrup will start to crystallize; the crystals will grow steadily as the syrup continues to cool, and the result will be very grainy fudge," Bowling writes in her article.

Using a pastry brush or putting the pan's lid on for about 3 minutes can prevent any sugar crystals from clinging to container walls. Bowling also found that this is why recipes state the pan's sides and bottom should not be scraped clear of batter into the bowl where the candy is cooling. This process might add in a stray sugar crystal.

The final stage is stirring the syrup when it is lukewarm to encourage crystallization at the same time throughout the candy, Bowling writes.

Cooks at baking911.com agree that the secret to creamy and smooth fudge is candy full of thousands of tiny sugar crystals.

Experts at baking911.com prefer sweet butter because of its added flavor.

They chose sweet -- or unsalted -- butter and steered clear of tub or reduced-fat butter. Another helpful tip from the baking gurus is consistent beating of the fudge.

Batter will be shiny and thin, and, as the stirring continues, the shine will disappear as the mixture thickens.

Kraft -- maker of the popular marshmellow cream -- recommended decreasing a temperature of 234 degrees by 2 degrees for every 1,000 feet above sea level.

Also, the company suggests using only 2/3 cup of evaporated milk if only able to purchase a large 12-ounce can.

The following recipes include the classic fantasy fudge and variations such as honey and pecan.

Espresso-Chocolate Fudge

6 ounces semisweet or bittersweet chocolate

1/4 cup marshmallow cream

1 ounce unsweetened chocolate, chopped

1 teaspoon vanilla

1/2 cup water

2 Tablespoons instant espresso powder

1 1/2 cups sugar

3/4 cup sweetened condensed milk

1/2 cup whipping cream

1/4 cup unsalted butter

2 ounces white chocolate

30 espresso beans

Line 8-inch square glass baking dish with foil, overlapping sides. Combine bittersweet chocolate, marshmallow cream, unsweetened chocolate and vanilla in a medium bowl.

Mix water and espresso powder in a heavy large saucepan until powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter, and stir constantly but slowly with a wooden spoon until candy thermometer registers 234 degrees -- about 12 minutes.

Immediately pour mixture over ingredients in the bowl. (Do not scrape pan.) Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly -- about 3 minutes.

Transfer the fudge mixture to the prepared baking dish. Smooth top of fudge with a rubber spatula. Refrigerate fudge uncovered until firm enough to cut -- about 2 hours.

Using aluminum foil as an aid, lift fudge from pan. Trim edges of fudge. Cut into 30 squares. Melt white chocolate in top of a double boiler over simmering water.

Using a fork, drizzle white chocolate over the fudge. Press 1 espresso bean onto top of each piece. Place fudge in candy paper or foil cups. Refrigerate fudge until white chocolate sets -- about 20 minutes.

Can be prepared 1 week ahead. Store in an airtight container in the refrigerator. Bring fudge to room temperature before serving.

-- Recipe adapted from RecipeSource.com.

Fanciful Peppermint Fudge

4 cups granulated sugar

2 (5-ounce) cans evaporated milk

1 cup butter

1 (12-ounce) package semisweet chocolate pieces

1 (7-ounce) jar marshmallow cream

1/2 teaspoon peppermint extract

3/4 cup coarsely broken peppermint candies

Line a 13-by-9-by-2-inch pan with foil, extending foil over edges of pan. Butter foil, and set pan aside. Butter the sides of a heavy 3-quart saucepan. Combine the sugar, evaporated milk and butter.

Cook, and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking and stirring 10 minutes. Remove pan from heat. Add chocolate pieces, the marshmallow cream and peppermint extract.

Stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread into prepared pan. Sprinkle with peppermint candies. Score into 1-inch pieces while warm. Cover, and chill.

When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store in tightly covered container in the refrigerator.

-- Recipe adapted from Midwest Living, December 2002.

Irish Cream Truffle Fudge

3 cups semisweet chocolate chips

1 cup white chocolate chips

1/4 cup butter

3 cups sifted confectioner's sugar

1 cup Irish cream

1 1/2 cups chopped pecans

1 cup semisweet chocolate chips

1/2 cup white chocolate chips

2 Tablespoons butter

1/4 cup Irish cream

Butter a 9-by-9-inch pan. In the top half of a double boiler, heat the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until melted.

Stir in the confectioner's sugar and 1 cup Irish cream until mixture is smooth. Stir in nuts. Spoon mixture in the prepared pan, and press and smooth top with a spatula.

In the top half of a double boiler, melt 1 cup semisweet chocolate chips, 1/2 cup white chocolate chips and 2 Tablespoons butter until melted. Remove from heat, and stir in 1/4 cup Irish cream until smooth.

With a knife, spread the topping over cooled fudge. Refrigerate until firm -- about 2 hours.

-- Recipe adapted from All Recipes Cookbook, October.

Honey And Pecan Fudge

1 1/2 cups granulated sugar

1 cup packed brown sugar

1/3 cup half-and-half or light cream

1/3 cup milk

2 Tablespoons honey

2 Tablespoons butter

1 teaspoon vanilla

1/2 cup coarsely chopped pecans

Chopped nuts

Line a 9-by-5-by-3-inch loaf pan with foil; extend foil over pan edges. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine granulated sugar, brown sugar, half-and-half or light cream, milk and honey.

Cook, and stir over medium-high heat until mixture boils and sugars dissolve -- about 8 minutes. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring frequently, until thermometer registers 236 degrees, soft-ball stage -- 15 to 20 minutes.

Adjust heat as necessary to maintain a steady boil. Remove pan from heat. Add the 2 Tablespoons butter and the vanilla, but do not stir. Cool, without stirring, to 110 degrees.

Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge begins to thicken; add the 1/2 cup nuts. Continue beating until fudge starts to lose its gloss -- about 10 minutes.

Immediately spread fudge evenly in prepared pan. Score into 1 1/4 inch squares while warm, and, if desired, sprinkle with additional nuts. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares.

To store: Keep in an airtight container at room temperature for up to 1 week.

-- Recipe adapted from Christmas Cookies 2004; Better Homes & Gardens Special Interest Publications.

Fantasy Fudge

3 cups sugar

3/4 cup (1 1/2 sticks) butter

1 (5 ounces) small evaporated milk (about 2/3 cup)

1 1/2 package (12 squares each) semisweet baking chocolate, chopped

1 (7-ounce) jar marshmallow cream

1 teaspoon vanilla

1 cup walnuts, chopped

Heat sugar, butter and evaporated milk to full rolling boil on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching -- about 4 minutes. Remove from heat.

Stir in chocolate and marshmallow cream until melted; stir in vanilla and walnuts. Spread immediately in foil-lined 9-inch square pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container.

-- Recipe adapted from Kraft.

Black Forest Fudge

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup marshmallow cream

1 ounce unsweetened chocolate, chopped

1 teaspoon vanilla extract

1 1/4 cups sugar

1/2 cup sweetened condensed milk

1/2 cup cherry preserves

1/3 cup whipping cream

1/3 cup water

1/4 cup (1/2 stick) unsalted butter

2/3 cup dried tart cherries (about 3 ounces)

1/4 cup semisweet chocolate chips

Line 9-by-5-by-3-inch loaf pan with foil. Place first four ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.

Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan.

Increase heat to medium-high. Boil until thermometer registers 230 degrees, stirring constantly, but slowly and tilting pan if necessary to submerge bulb of thermometer -- about 17 minutes.

Immediately pour hot syrup over chocolate mixture in bowl. (Do not scrape pan.) Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy -- about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm -- about 3 hours.

Lift fudge from pan, using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made two weeks ahead. Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving.

-- Recipe adapted from Bon Apptit, December 1998.

Peanut Butter Fudge

2 Tablespoons unsalted butter, chilled, plus more for pan

3 Tablespoons light corn syrup

1 cup granulated sugar

3/4 cup packed light-brown sugar

3/4 cup milk

1/2 teaspoon salt

Pinch baking soda

6 Tablespoons creamy peanut butter

1 teaspoon pure vanilla extract

Lightly butter an 8-by-8-by-2-inch pan, and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt and baking soda.

Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees (just below soft-ball stage); don't overcook.

Immediately remove saucepan from heat; stir in the chilled butter and then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.

Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to one week.

-- Recipe adapted from Emeril Lagasse on Food Network Specials.

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