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Powder Tips

May 22, 2010 by admin
Powder Tips

Cocoa powder/beans? Making Fudge.. tips? Good REAL fudge recipe?
I am planning on making fudge and the recipe I plan to use says to use 1/2 cup of Cocoa that would be Cocoa powder right? Also, do you think fudge comes out better with cocoa or with baking chocolate? Do you have any tips to help me out this is my first try, and I want to make real fudge non of that fake stuff with condensed milk. Also if you have a simple easy but good recipe for real fudge please submit it!

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Your recipe is as simple as it gets, and it is a good one. Follow the directions, meaning, if it calls for cocoa, don’t substitute chocolate, as they are two very different things. If you want to try a chocolate fudge recipe, look for one and try it out. Yes, your recipe specifies cocoa powder.

Be sure to follow the directions for cooking to temperature and such. If you undercook the syrup, you will have a sticky wet fudge. If you overcook it, you will have a hard, granular fudge. If you live at a high altitude, over 3000 ft, you need to adjust your recipe. Write me via my profile and I will send you some tips.

Take precautions to keep sugar crystals from sticking to the sides of your cooking pot. The easiest way to do this is to oil or spray your pot before starting the fudge; AND, when the syrup starts boiling, cover the pot and let it steam for 3 mins to wash down the crystals. Remove the lid, install your thermometer, and proceed with your recipe.

Finally, be sure to cool the fudge undisturbed as the recipe states. When it has cooled to the proper temperature, beat it with a wooden spoon or other sturdy implement. The beating/stirring is very important to the finished texture of your fudge, because (a) it lets a bit of air into the mix, lightening it; and (b) it breaks down those sugar crystals so they don’t seem grainy.

Good luck with your candy.
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