Old Fashion Fudge

Category: Candy > Chocolate > Fudge

Let's talk a little bit about the difference between chocolate, chocolate cake, brownies, and fudge.

Chocolate comes from the cocoa bean. In its pure form, it is bitter rather than sweet. It is the addition of sugars that gives chocolate the flavor that we know and love.

Chocolate cake is a cake that has had chocolate added to it.

Brownies are like a chocolate cake but lack leavening to make it rise. Hence it is more dense and chewy.

Fudge is a milk-based candy. Fudge is usually associated with chocolate but you can make fudge that doesn't have any chocolate in it. If you see a recipe for fudge and it doesn't have any milk in it (evaporated, condensed, whole) then you are not looking at a true fudge recipe.

There are two types of fudge. The first type is the old fashioned original type. It is called crystallized fudge. It is made from sugar and requires that you heat it just right or it won't set correctly.


Picture of Fudge cooking.


The second type is call "No-Fail" or "Easy" fudge. It is made from marshmallow cream and a lot easier to make than the first type because it comes out right almost every time.

Crystallized fudge tends to be a little softer and crumblier than the marshmallow cream fudge. I don't really think crystallized fudge is all that hard to make. You just need a candy thermometer to make sure the temperature is correct and a little patience so that you don't rush things too quickly.



Recipe:

• 2 cups Sugar
  
• 1/2 cup Cocoa Powder
  
• 1 cup Milk
  
• 4 tbsp. Butter
  
• 1 tsp. Vanilla
  
• 1/2 tsp. Salt
  
• Little Extra Butter for Greasing the pan.
  

Grease an 8x8 inch square baking pan with butter. Set aside.

Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees.

Remove from heat and allow to cool to 150 degrees. Add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.

Pour into prepared pan. Mixture will be thick and hard. Press into edges of pan with a spatula. Let cool.

Baking Tips:

• Because you need to bake Fudge to extreme temperatures, remember to use a wooden spoon.
  

Truffles

Category: Candy > Chocolate > Truffles

Chocolate truffles are very rich chocolate (ganache) in the shape of balls and covered with multiple different coatings. I chose to use cocoa powder, oreo crumbs, chocolate sprinkles, and mixed nuts. Cocoa powder is often popular because it resembles dirt to look like real truffles dug up from the ground.



Recipe:

• 3/4 Heavy Whipping Cream
  
• 2 tbsp. Butter
  
• 8 oz. Semi-Sweet Bakers Chocolate
  

Chop your chocolate and place it in a large bowl. Set aside. In a medium size pot, add your butter and melt it over medium heat. Add your cream and bring it just to a boil, stirring often. As soon as your cream starts to boil, pour it over your chocolate. Let it sit for a few minutes and then stir with a spoon until you have a smooth consistency. Place the ganache in the refrigerator for at least 4 hours.

Once the ganache is chilled, take out your materials you want to roll your truffles in and place them in individual bowls. Spoon out a small amount of ganache and roll it into a ball. Roll it in your covering. Place it on a baking sheet. Once you are done rolling and covering all your truffles, place back in the refrigerator to chill for at least another hour before serving.

Baking Tips:

• After you add the cream to the chocolate to melt, when you start stirring it, try not to lift the spoon out of the bowl. This way you will reduce the amount of air you get in the ganache.
  
• You can add flavoring to the cream, when you are heating it up, to create additional flavors to the chocolate. For example, rum, raspberry extract, orange extract.
  
• Other items you can use to cover the truffles with include Coconut, Chocolate Chips, Powder Sugar, Sugar or Sugar Sprinkles.