Grrrr why is old fashioned fudge so hard to make?!

Discussion in 'Random Ramblings' started by kari_dawn, Nov 27, 2011.

  1. kari_dawn

    kari_dawn Chillin' With My Peeps

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    So, my great grandma used to make this wonderful old fashioned fudge (not the icky marshmallow fluff kind), and then my grandma started making it, and I learned it from her. I just cannot get it right!

    If you have ever made candy before, you may feel my pain [​IMG] I can get everything right, up until mixing it before pouring it into the pan to set. Im always so worried that it won't set right, and end up over mixing it! It starts setting, and I have to hurry and blob it into the pan...it turns out chunky and ugly. When my grandma does it, it always comes out glossy and smooth, but it has that wonderful old fashioned hard texture that fudge should have. Gha! I wanna get this right so I can bring some to my dad on Christmas. He loves this fudge, and so do I.
     
  2. debilorrah

    debilorrah The Great Guru of Yap Premium Member

    What you need to remember about these really old recipes is that THEY never got it right 100% of the time either. I mean they were using a wood stove. Is your recipe the bakers chocolate, butter, milk and vanilla?
     
  3. kari_dawn

    kari_dawn Chillin' With My Peeps

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    well, kinda. It is cocoa powder, milk, butter, salt, and sugar w/ a splash of vanilla. My grandma can get it perfect every time. I have got most of it down...I just need to learn how to tell it's ready to pour into the pan before it starts setting...my grandma says it is ready when it starts snapping...I just am not good at telling!
     
  4. debilorrah

    debilorrah The Great Guru of Yap Premium Member

    Quote:You need a candy thermometer and it needs to reach JUST over 240*, you need to drop it in a glass of ice water til it forms a soft ball, kinda looks like a tadpole, then you need to put the bottom of the pan in a sink of cold water and beat the snot out of it. When it starts to thicken, and this comes from learning exactly when, that is when you pour it.
     
  5. kari_dawn

    kari_dawn Chillin' With My Peeps

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    I do have a candy thermometer, and it did reach soft ball stage in cold water, but grandma always told me 235 degrees on the candy thermometer, and to make sure it reached soft ball stage before adding the butter and vanilla, and beating the snot out of it. I have never tried placing the pan in a cold water bath though. I will try that. Thanks! I just seem to miss the instant that it begins to thicken [​IMG]
     
    Last edited: Nov 27, 2011
  6. debilorrah

    debilorrah The Great Guru of Yap Premium Member

    Quote:Honey we all do. I still hit about 7 out of 10. The old recipes are THE BEST and I refuse to give in and try a newer one. 7 out of 10 is a pretty good record for an old recipe. My last batch was a fail. When it's a fail, it's either grainy or too hard. That perfect in between is what you want.
     
  7. kari_dawn

    kari_dawn Chillin' With My Peeps

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    *sigh* I guess I am going to go on a fudge making kick tomorrow...practice makes perfect right?


    And I totally agree...old recipies are far superior to modern ones in most cases...what ever happened to the old pride in production and quality over quantity, and ingredient lists that I can pronounce?
     
  8. debilorrah

    debilorrah The Great Guru of Yap Premium Member

    Quote:I have a Fannie Farmer cookbook from 1892, and some of the ingredients need translation!!! I rarely find recipes that use corn starch anymore. They all use flour. And corn starch is much better in gravies and a pumpkin or lemon pie!!
     
  9. mkcolls

    mkcolls Chillin' With My Peeps

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    [​IMG] I was just about to go to bed, but opened this thread. Now all I can think of is warm chocolate, melting in my mouth, closing my eyes to force all of my taste buds to awaken and not miss one iota of flavor.

    [​IMG] I have to go to bed. I'm out of cocoa. [​IMG]

    Happy chocolate dreams everyone. Good night.
     
  10. kari_dawn

    kari_dawn Chillin' With My Peeps

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    Quote:I have a Fannie Farmer cookbook from 1892, and some of the ingredients need translation!!! I rarely find recipes that use corn starch anymore. They all use flour. And corn starch is much better in gravies and a pumpkin or lemon pie!!

    I agree! And it makes great brocoli beef too!!!
     

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