Making Chocolate Fudges

Chocolate fudges can be more difficult to prepare than chocolate cakes. The reason is that it is difficult to avoid sugar crystals in your fudge. The chemistry of making fudges can explain the difficulties and how they can be overcome.

When making a fudge sugar and condensed or evaporated milk is boiled to remove water until the sugar content is sufficiently high to give the right texture when cooled. This boiling sugar solution will become over-saturated when cooled, so it is quite difficult to avoid sugar crystals to be formed.

To avoid sugar crystals:

• Wash down the sides of the pot early in the cooking process, for example by using a wet pastry brush.
• Do not scrape the sugar solution saucepan as this will transfer chunks of sugar to your new bowl.
• Use some corn syrup and/or marshmallows to reduce the formation of crystals.

Also remember to:

• Stir constantly when boiling the sugar solution by using a wooden spoon.
• Ensure that the sugar solution has been boiled sufficiently; if you use a candy thermometer stop boiling when the temperature reaches 238 degrees F (114 degrees C). If you haven't got a candy thermometer use the cold water test: collect a teaspoon of hot sugar solution, put the teaspoon with the sugar solution into a glass of cold water, keep it there for 2-3 minutes until it is cold. Try to roll the cooled sugar solution into a ball that can be flattened between the thumb and forefinger. If no balls can be formed continue boiling. If the balls resists flattening add a tablespoon or two of milk and trying again.
• Place butter, chocolate chips, marshmallows and vanilla into another bowl or saucepan and pour the hot sugar solution directly over it.
• Pour the hot fudge mixture into a pan which has been lined with aluminum foil and lightly sprayed with a non-stick vegetable spray or a thin layer of butter.

If your recipe calls for Evaporated Milk and you have only got Sweetened Condensed Milk: use a mixture of Sweetened Condensed Milk and Regular Milk (half amount of each).

If your recipe calls for Sweetened Condensed Milk and you have only got Evaporated Milk: use a mixture of Evaporated Milk and Extra Fine Granulated Sugar (half amount of each by volume).

With a sprinkling of coconut a simple fudge delight can be transformed into a festive muddy mountain in a whirl wind of snow. This makes every child grin with delight!

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