Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
INCLUDED HERE:

    TURNING/CASTING

    COOLING

    STANDARD WARNING

    STORAGE

[from A Simple (Faulted) Recipe - Fantasy Fudge]

We consider the items in GREEN here:
    Directions:
    Pour into the prepared pan. Cool at room temperature.

Turning/Casting the Fudge

Pour into the prepared pan.
Turning is probably the easiest part. Transfer the fudgey mixture
from your secondary pan to the previously prepared pan (I
recommend using a glass dish lined with aluminum foil) and
spread evenly. Don't scrape the sides of the bowl
too closely as
this contains many unmixed ingredients that might make an
uneven fudge.

Deciding when to turn out the fudge takes a little bit of practice. If
you follow the general rule to turn once the thrown fudge has lost
it's glossy appearance you'll be okay. Otherwise, cast once you've
fully mixed all helper (generally 1-2 minutes).

If you followed my earlier recommendation of lining the glass pan
with aluminum foil and lightly coating with a non-stick vegetable
spray then when the fudge is done it can be easily removed from
the casting pan by picking it up by the excess aluminum foil which
rolls over the edges. Once completely cooled, remove the entire
batch and peel away the foil. This should give a good molded
appearance which cuts easily.

Glass or Metal? Do you use a glass pan or a metal (aluminum)
one? Glass, Glass conducts heat more slowly than does
aluminum and allows for a slower/more gradual cooling. Fudges
that cool too fast are at risk of crystallizing the Sugar -resulting in a
grainy fudge.

Disposable Aluminum Tins. If you're making fudge for the Holidays
and want to easily divide the fudge as well as making it easier to
ship I would strongly recommend you purchase disposable
aluminum foil tins which can be purchased as most major grocery
stores. I prefer the 2 cup size. I slightly spray the inside of each tin
with PAM or Crisco then cast the fudge directly into each little cup.
This delivers about 1/2 pound of fudge into a nice little tin and
allows the receiver of the fudge to cut it into pieces as large or
small as they desire.

COOLING

Cool at room temperature.
Some recommend placing into a sink/pan of lukewarm water to
speed cooling. This is probably okay since the water buffers the
heat loss so it doesn't cool too fast. Recipes which call for "place
uncovered in the refrigerator" right off the bat mean trouble. Having
to cool rapidly to set implies too much water. Having to leave
uncovered means that water is being removed in the dry
environment of the 'fridge (yes, the refrigerator is a very arid
environment). Leaving uncovered also means your fudge can take
on the wonderful odors on your refrigerator (e.g., onions, garlic,
others).

STANDARD WARNING

NOTE: Do NOT substitute Sweetened Condensed Milk for the
evaporated milk.

This line (or some variation thereof) in inserted into every fudge
recipe as a superstitious warning. Consider it a skull on a pole
beside a path to a native village...
Danger! Strangers Beware! It's
meant to scare away the non-Natives. Or in this case, it's meant to
scare all novice fudge makers into believing fudge can only be
made by those select few touched by God with the gift... like ME.

True Believers, you too can receive this gift if you follow the basic
principles described here. You too can 'be touched.' My friends for
years have been telling me I'm a 'bit touched' and now I know what
they're talking about - fudge.

As an alternative to the standard warning you may be required to
add some esoteric ingredient that if excluded will assure failure to
set. For example: imported chocolates, unusual sugars and
flavoring agents, brown eggs, or eye of newt. Don't believe this
nonsense. Follow the True Path and your fudge WILL set. Honest.

FUDGE STORAGE

Fudge should be stored in an air tight container (tin or plastic),
each layer separated by a sheet of waxed paper.

Fudge stored in an air tight container at room temperature will
"ripen" over the first 24 hours. That is, the texture will become
creamier and more velvety. This is one possible reason fudge sent
through the mail tastes better than fudge delivered by hand; the
fudge has time to ripen in the mail.

Frozen fudge can keep for months if wrapped in waxed paper then
again in aluminum foil and stored in an air-tight container. Fudge
stored in the refrigerator can last 2-3 weeks when kept in an air-
tight container. Fudge stored at room temperature in an air-tight
container will last 7-14 days. Fudge left in the open will a couple of
hours depending upon the foot traffic in the area.

Don't ship Fudge by Third Class Postage. The time of shipping will
exceed the shelf life of fudge at room temperature. Ship Fudge via
First Class Mail or by Priority Mail (2-3 day). This shows your Fudge
the respect it deserves. [The fudge will have time to ripen too!]

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