Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
DEDICATED TO TP SKAARUP AND HIS RECIPES
INCLUDED HERE:
[from A Simple (Faulted) Recipe - Fantasy Fudge]
We consider the items in GREEN here:
The Flavor Base - Why It's Important
The Flavor Base is what determines the ultimate flavor of your
Fudge. The addition of chocolate chips, vanilla chips, or any other
chips will be the major flavor. But there are two important things to
remember about fudge flavorings:
The original fudges from the late 1880's didn't even contain
chocolate but instead used flavors such as vanilla, maple, and
licorice (anise). Prior to the addition of chocolate (and the cocoa
butter that comes with it) fudge was a whitish-tan-brown confection
with a sweet, subtle flavor being only a set sugar slurry.
Today's fudges can be almost anything... peanut butter, maple,
banana, strawberry, kiwi-lime. There are a lot of high-quality
flavoring agents and chocolates.
EXTRACTS & OTHER AGENTS
A note about vanilla extract. This flavor comes from the vanilla bean
and is sold as an alcohol mixture in small, expensive, brown
bottles. The brown glass helps keep light from destroying the
flavor. The alcohol keeps it dissolved (it's over 70 Proof!). It's
expensive because you're buying only a small amount. Vanilla (like
other extracts such as Lemon, Mint, Rum, and Orange) is pretty
potent stuff. Please measure with a teaspoon and don't just
'eyeball it'. Even a small amount can change the flavor.
EXTRACTS & OTHER AGENTS
Vanilla Orange Lemon Butter Maple
Rum (Cassia) Root Beer Anise Peppermint Mint
Strawberry Coconut Banana Brandy Butterscotch
FUDGE SECRET: If you want to give your fudge a sense of refined
elegance add 1/4 tsp Orange extract along with the vanilla.
REMOVE FROM HEAT…
Remove from heat and stir in Chocolate chips until melted.
Removing from the burner and stirring in the chocolate chips
directly does minimize the number of pans used in preparation of
the fudge, except it has one down-side. Mixing the chips and other
flavoring agents into the sugar slurry while it's cooling allows the
excess sugar to crystallize making the fudge grainy.
To prevent chunks of crystallized sugar from destroying your fudge
I recommend that the chocolate chips, marshmallows, and
vanilla be placed into another bowl or saucepan and the sugar
slurry poured directly over it. Do not scrape the sugar slurry
saucepan as this will transfer chunks of sugar to your new bowl.
This is a hot and splattery procedure. Make sure no small children
are around during the transfer.
Once again, I DON'T add the chocolate chips to the hot pan.
Instead I place the chips and all other ingredients into a separate
bowl (I use a 3 quart Pyrex bowl) and POUR THE SUGAR SLURRY
over it. First place the chips into the bowl and use your hand to
create a hole in the center.... then...
CHOCOLATE & OTHER FLAVORED CHIPS
Different flavors of chips can be substituted for Semi-Sweet
Chocolate Chips. In general, you can substitute "bag-for-bag" even
though the weight of the various flavored chips is different.
- THE FLAVOR BASE - WHY IT'S IMPORTANT
REMOVE FROM HEAT...
- ADD REMAINING INGREDIENTS...
[from A Simple (Faulted) Recipe - Fantasy Fudge]
We consider the items in GREEN here:
- 12 oz Chocolate Chips
7 oz Marshmallow creme
1 tsp Vanilla Extract
Directions:
Directions:
… Remove from heat and stir in chocolate chips until
melted. Add remaining ingredients and mix well.
The Flavor Base - Why It's Important
The Flavor Base is what determines the ultimate flavor of your
Fudge. The addition of chocolate chips, vanilla chips, or any other
chips will be the major flavor. But there are two important things to
remember about fudge flavorings:
- • Even a small amount of flavor can go a long way.
• Fudge does not have to be Chocolate.
The original fudges from the late 1880's didn't even contain
chocolate but instead used flavors such as vanilla, maple, and
licorice (anise). Prior to the addition of chocolate (and the cocoa
butter that comes with it) fudge was a whitish-tan-brown confection
with a sweet, subtle flavor being only a set sugar slurry.
Today's fudges can be almost anything... peanut butter, maple,
banana, strawberry, kiwi-lime. There are a lot of high-quality
flavoring agents and chocolates.
EXTRACTS & OTHER AGENTS
A note about vanilla extract. This flavor comes from the vanilla bean
and is sold as an alcohol mixture in small, expensive, brown
bottles. The brown glass helps keep light from destroying the
flavor. The alcohol keeps it dissolved (it's over 70 Proof!). It's
expensive because you're buying only a small amount. Vanilla (like
other extracts such as Lemon, Mint, Rum, and Orange) is pretty
potent stuff. Please measure with a teaspoon and don't just
'eyeball it'. Even a small amount can change the flavor.
EXTRACTS & OTHER AGENTS
Vanilla Orange Lemon Butter Maple
Rum (Cassia) Root Beer Anise Peppermint Mint
Strawberry Coconut Banana Brandy Butterscotch
FUDGE SECRET: If you want to give your fudge a sense of refined
elegance add 1/4 tsp Orange extract along with the vanilla.
REMOVE FROM HEAT…
Remove from heat and stir in Chocolate chips until melted.
Removing from the burner and stirring in the chocolate chips
directly does minimize the number of pans used in preparation of
the fudge, except it has one down-side. Mixing the chips and other
flavoring agents into the sugar slurry while it's cooling allows the
excess sugar to crystallize making the fudge grainy.
To prevent chunks of crystallized sugar from destroying your fudge
I recommend that the chocolate chips, marshmallows, and
vanilla be placed into another bowl or saucepan and the sugar
slurry poured directly over it. Do not scrape the sugar slurry
saucepan as this will transfer chunks of sugar to your new bowl.
This is a hot and splattery procedure. Make sure no small children
are around during the transfer.
Once again, I DON'T add the chocolate chips to the hot pan.
Instead I place the chips and all other ingredients into a separate
bowl (I use a 3 quart Pyrex bowl) and POUR THE SUGAR SLURRY
over it. First place the chips into the bowl and use your hand to
create a hole in the center.... then...
CHOCOLATE & OTHER FLAVORED CHIPS
Different flavors of chips can be substituted for Semi-Sweet
Chocolate Chips. In general, you can substitute "bag-for-bag" even
though the weight of the various flavored chips is different.
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FLAVORINGS
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| Site © 2008 SkaarupFudge.com All Rights Reserved HOME ~ ABOUT US ~ HOW TO MAKE FUDGE ~ FUDGE RECIPES |
We're blessed in America in that we have a wide variety of high
quality foods. All of these companies produce an excellent product.
ADD REMAINING INGREDIENTS...
Add remaining ingredients and mix well.
As directed above, I don't wait to mix the marshmallow and vanilla -
put them right in there with the chocolate chips.
First place the chips into the bowl and use your hand to create a
hole in the center.... then place the marshmallow creme into the
center, then add the vanilla. Now it's ready to accept the hot sugar
Slurry. I set up this bowl as I'm bringing the sugar slurry to it's initial
boil.
The Fudge Helpers get added next...
NEXT - FUDGE HELPERS
BACK
quality foods. All of these companies produce an excellent product.
ADD REMAINING INGREDIENTS...
Add remaining ingredients and mix well.
As directed above, I don't wait to mix the marshmallow and vanilla -
put them right in there with the chocolate chips.
First place the chips into the bowl and use your hand to create a
hole in the center.... then place the marshmallow creme into the
center, then add the vanilla. Now it's ready to accept the hot sugar
Slurry. I set up this bowl as I'm bringing the sugar slurry to it's initial
boil.
The Fudge Helpers get added next...
NEXT - FUDGE HELPERS
BACK
Adding milk to semi-sweet chocolate chips makes a
milk-chocolate fudge. Adding milk to milk chocolate chips makes a
very-milk-chocolate fudge. If you want a dark chocolate fudge with
rich flavor I recommend that you add 1-2 oz. of an unsweetened
chocolate (e.g. Baker's Unsweetened Chocolate Squares) for each
12 oz. of semi-sweet chocolate chips. In this manner you preserve
the dark chocolate taste.
Non-Semi-Sweet Chocolate Chips (e.g., White Chips, Peanut
Butter Chips) typically contain more oils than semi-sweet
chocolate. Reduce the amount of butter by 1-2 tablespoons.
Non-Semi-Sweet Chocolate Chips (e.g., Peanut Butter Chips,
Butterscotch Chips, or White Chips) have an oil base that doesn't
melt as well as cocoa butter. You will have to mix longer than with
Semi-Sweet Chocolate. Eventually it will melt or start to set. You
can use this difference in meltability to your advantage. For
example, once the Vanilla Fudge starts to set you can toss in half a
cup of semi-sweet chocolate chips and create a "swirl" pattern.
You've got to be cautious about Store Brands of chocolate chips
and with imitation chocolates. Store Brands may be cheaper and
may work fine in cookies, but in fudge the quality of the oil base
(cocoa butter or others) is critical. So I recommend against buying
generic Store Brands. Likewise, be careful about "Real Chocolate
Flavored Chips" translates into Not Chocolate.
Companies that I have used and have been very pleased with
include:
milk-chocolate fudge. Adding milk to milk chocolate chips makes a
very-milk-chocolate fudge. If you want a dark chocolate fudge with
rich flavor I recommend that you add 1-2 oz. of an unsweetened
chocolate (e.g. Baker's Unsweetened Chocolate Squares) for each
12 oz. of semi-sweet chocolate chips. In this manner you preserve
the dark chocolate taste.
Non-Semi-Sweet Chocolate Chips (e.g., White Chips, Peanut
Butter Chips) typically contain more oils than semi-sweet
chocolate. Reduce the amount of butter by 1-2 tablespoons.
Non-Semi-Sweet Chocolate Chips (e.g., Peanut Butter Chips,
Butterscotch Chips, or White Chips) have an oil base that doesn't
melt as well as cocoa butter. You will have to mix longer than with
Semi-Sweet Chocolate. Eventually it will melt or start to set. You
can use this difference in meltability to your advantage. For
example, once the Vanilla Fudge starts to set you can toss in half a
cup of semi-sweet chocolate chips and create a "swirl" pattern.
You've got to be cautious about Store Brands of chocolate chips
and with imitation chocolates. Store Brands may be cheaper and
may work fine in cookies, but in fudge the quality of the oil base
(cocoa butter or others) is critical. So I recommend against buying
generic Store Brands. Likewise, be careful about "Real Chocolate
Flavored Chips" translates into Not Chocolate.
Companies that I have used and have been very pleased with
include:
- All Variations © 1997 T. Skaarup
