Difference between revisions of "Make Russian Fudge"
m (importing article from wikihow) |
m (Update ref tag) |
||
| Line 1: | Line 1: | ||
| − | {{fa}}Russian fudge is excellent rich treat for loved ones, is a great thank you gift, and it is even a delicious reward for yourself. Russian fudge is a sweet that originated in Scotland and soon became beloved by many British colonies.<ref>http://www.emilylovesfood.com/2012/12/16/russian-fudge/</ref> This recipe creates a smooth, creamy, melt-in-your-mouth [[Make Fudge|fudge]]. With the proper preparation and the right ingredients, you'll soon be enjoying your own homemade Russian fudge. | + | {{fa}}Russian fudge is excellent rich treat for loved ones, is a great thank you gift, and it is even a delicious reward for yourself. Russian fudge is a sweet that originated in Scotland and soon became beloved by many British colonies.<ref name="rf1">http://www.emilylovesfood.com/2012/12/16/russian-fudge/</ref> This recipe creates a smooth, creamy, melt-in-your-mouth [[Make Fudge|fudge]]. With the proper preparation and the right ingredients, you'll soon be enjoying your own homemade Russian fudge. |
[[Category:Fudge]] | [[Category:Fudge]] | ||
== Ingredients == | == Ingredients == | ||
| Line 7: | Line 7: | ||
* 1 tbsp Corn syrup (or golden syrup; 15 mL) | * 1 tbsp Corn syrup (or golden syrup; 15 mL) | ||
* ⅛ tsp salt (.625 mL) | * ⅛ tsp salt (.625 mL) | ||
| − | * ½ cup + 1 tsp unsalted butter (125 grams)<ref>http://www.jsward.com/cooking/conversion.shtml</ref> | + | * ½ cup + 1 tsp unsalted butter (125 grams)<ref name="rf2">http://www.jsward.com/cooking/conversion.shtml</ref> |
== Steps == | == Steps == | ||
===Creating Your Fudge Mixture=== | ===Creating Your Fudge Mixture=== | ||
| − | #Gather your materials. Making Russian fudge will requires you to first prepare the fudge mixture and then allowing the fudge batter to cool until it properly sets into fudge proper.<ref>http://www.gringene.org/fudge.html</ref><ref | + | #Gather your materials. Making Russian fudge will requires you to first prepare the fudge mixture and then allowing the fudge batter to cool until it properly sets into fudge proper.<ref name="rf3">http://www.gringene.org/fudge.html</ref><ref name="rf1" /> In addition to your ingredients, you will also need: |
#*Baking dish (like a bread pan, 8½" x 4½") | #*Baking dish (like a bread pan, 8½" x 4½") | ||
#*Cutting board | #*Cutting board | ||
| Line 19: | Line 19: | ||
#*Thermometer (candy or probe) | #*Thermometer (candy or probe) | ||
#*Wooden spoon | #*Wooden spoon | ||
| − | #Grease your baking dish with butter. Once your Russian fudge mixture is prepared, you'll have to add it quickly to your baking dish before it firms and becomes difficult to work with.<ref | + | #Grease your baking dish with butter. Once your Russian fudge mixture is prepared, you'll have to add it quickly to your baking dish before it firms and becomes difficult to work with.<ref name="rf1" /><ref name="rf3" /> This is why you should grease your pan with unsalted butter before beginning to make your fudge batter. |
| − | #*Salted butter should be avoided, as it is more likely to burn and impart some saltiness to the fudge.<ref>http://www.huffingtonpost.com/2013/01/22/cake-fix-stuck-pan_n_2506252.html</ref> | + | #*Salted butter should be avoided, as it is more likely to burn and impart some saltiness to the fudge.<ref name="rf4">http://www.huffingtonpost.com/2013/01/22/cake-fix-stuck-pan_n_2506252.html</ref> |
#*Forgetting to grease your pan might result in your fudge burning or getting stuck to your baking dish. | #*Forgetting to grease your pan might result in your fudge burning or getting stuck to your baking dish. | ||
#*The fudge batter also easily absorbs oil, leading to altered flavors and increased stickiness to the dish. | #*The fudge batter also easily absorbs oil, leading to altered flavors and increased stickiness to the dish. | ||
| − | #Mix together the sugar and milk in your pot. Put your pot or saucepan on your stove and turn the burner to medium heat.<ref | + | #Mix together the sugar and milk in your pot. Put your pot or saucepan on your stove and turn the burner to medium heat.<ref name="rf1" /> Allow your pot to heat for a short while before adding the sugar and milk to it. |
| − | #*Stir the milk and sugar constantly with your wooden spoon while heating the mixture until the sugar dissolves completely.<ref | + | #*Stir the milk and sugar constantly with your wooden spoon while heating the mixture until the sugar dissolves completely.<ref name="rf3" /> |
#*A milky film should appears on top of the mixture when the two ingredients have combined. | #*A milky film should appears on top of the mixture when the two ingredients have combined. | ||
#Lower heat and add more ingredients. Continue stirring your mixture regularly until you notice that the butter, which is one of the ingredients you'll be adding to your mixture, has melted. You'll also need to add to your sugar-milk mixture: | #Lower heat and add more ingredients. Continue stirring your mixture regularly until you notice that the butter, which is one of the ingredients you'll be adding to your mixture, has melted. You'll also need to add to your sugar-milk mixture: | ||
| Line 31: | Line 31: | ||
#*Salt | #*Salt | ||
#*Corn syrup (or golden syrup) | #*Corn syrup (or golden syrup) | ||
| − | #Bring the mixture to a boil. Turn the heat of your stove-top to high and stir thoroughly and continuously. You'll want to pay special attention to the bottom of your pot or saucepan; you don't want your mixture to build up on the bottom of your cooking dish.<ref | + | #Bring the mixture to a boil. Turn the heat of your stove-top to high and stir thoroughly and continuously. You'll want to pay special attention to the bottom of your pot or saucepan; you don't want your mixture to build up on the bottom of your cooking dish.<ref name="rf1" /> |
| − | #*This stage of your fudge mixture preparation can take anywhere from 5 to 30 minutes.<ref | + | #*This stage of your fudge mixture preparation can take anywhere from 5 to 30 minutes.<ref name="rf1" /> |
| − | #Stir until you reach the soft-ball stage. The soft-ball stage is the temperature at which a sugar solution, when dropped into cold water, forms into soft, malleable balls.<ref>http://www.exploratorium.edu/cooking/candy/sugar-stages.html#softball</ref> This can be measured with a probe or candy thermometer. | + | #Stir until you reach the soft-ball stage. The soft-ball stage is the temperature at which a sugar solution, when dropped into cold water, forms into soft, malleable balls.<ref name="rf5">http://www.exploratorium.edu/cooking/candy/sugar-stages.html#softball</ref> This can be measured with a probe or candy thermometer. |
| − | #*235°F (112.78°C) – 240°F (115.56°C) is the temperature range for the soft-ball stage.<ref | + | #*235°F (112.78°C) – 240°F (115.56°C) is the temperature range for the soft-ball stage.<ref name="rf5" /> |
#Turn off the heat of your stove and cool your mixture. At this point, your Russian fudge mixture should appear golden brown appearance. You'll want to wait about five minutes or so, until the mixture has thickened. | #Turn off the heat of your stove and cool your mixture. At this point, your Russian fudge mixture should appear golden brown appearance. You'll want to wait about five minutes or so, until the mixture has thickened. | ||
===Finishing Your Russian Fudge=== | ===Finishing Your Russian Fudge=== | ||
| − | #Whisk the mixture vigorously. Once your fudge batter has cooled, you should beat it with a whisk until the consistency of it is about that of melted chocolate or thick caramel. The whisking process may take anywhere from 10 to 30 minutes.<ref | + | #Whisk the mixture vigorously. Once your fudge batter has cooled, you should beat it with a whisk until the consistency of it is about that of melted chocolate or thick caramel. The whisking process may take anywhere from 10 to 30 minutes.<ref name="rf1" /> |
| − | #Pour your fudge batter into the greased baking dish. Once your fudge batter has thickened to the consistency of melted chocolate/thick caramel and stirring becomes somewhat difficult, pour your fudge <u>immediately</u> into your greased pan.<ref | + | #Pour your fudge batter into the greased baking dish. Once your fudge batter has thickened to the consistency of melted chocolate/thick caramel and stirring becomes somewhat difficult, pour your fudge <u>immediately</u> into your greased pan.<ref name="rf1" /><ref name="rf3" /> |
| − | #*As soon as your fudge batter reaches the appropriate consistency, you should transfer it to your baking dish; it will quickly set and become difficult to work with.<ref | + | #*As soon as your fudge batter reaches the appropriate consistency, you should transfer it to your baking dish; it will quickly set and become difficult to work with.<ref name="rf1" /> |
| − | #Allow your fudge batter to cool. Your fudge should be fully set at room temperature after roughly two hours have passed. You can aid in the setting process by allowing your fudge batter to cool and then putting it into your refrigerator until the fudge is firm.<ref | + | #Allow your fudge batter to cool. Your fudge should be fully set at room temperature after roughly two hours have passed. You can aid in the setting process by allowing your fudge batter to cool and then putting it into your refrigerator until the fudge is firm.<ref name="rf3" /><ref name="rf1" /> |
| − | #Portion your fudge for eating. Now that your fudge has set, you can cut it into small or large squares and place it on a serving dish. Your fudge will stay fresh at room temperature for about 7 to 14 days in an air tight container, and should not be refrigerated, as this will negatively impact the fudge's consistency.<ref>http://whatscookingamerica.net/Q-A/FudgeFreezing.htm</ref><ref | + | #Portion your fudge for eating. Now that your fudge has set, you can cut it into small or large squares and place it on a serving dish. Your fudge will stay fresh at room temperature for about 7 to 14 days in an air tight container, and should not be refrigerated, as this will negatively impact the fudge's consistency.<ref name="rf6">http://whatscookingamerica.net/Q-A/FudgeFreezing.htm</ref><ref name="rf3" /> |
| − | #*If you would like to save some of your Russian fudge for a later date, you can freeze your fudge wrapped in wax paper and sealed in an airtight container for several months.<ref | + | #*If you would like to save some of your Russian fudge for a later date, you can freeze your fudge wrapped in wax paper and sealed in an airtight container for several months.<ref name="rf6" /> |
== Video == | == Video == | ||
