Fudge tastes like childhood treats
What to prepare for my next featured Tribune Cooks recipe? That was my dilemma.
I had no doubt that it had to be some sort of sweet treat. It is not uncommon for me to pick up a cookbook and automatically turn to the dessert section, especially if I am craving sweets. Whenever I need to take a covered dish to an event, I am noted for bringing dessert.
As I was searching my recipes, I found many recipes that I knew would be an excellent choice. The one that I selected has never failed to be a favorite wherever I take it. It is called Makeover Marbled Orange Fudge, and is from my Taste of Home collection, but I call it Orange Creamsicle Fudge.
When I first sampled this fudge I was surprised how much it tasted just like the creamsicle ice cream bars I remember from my childhood. I flash back to memories as a child when my friend from next door would raid the freezer for creamsicles and fudge bars. He would sneak them out of the house, and we would run to the cornfield and hide so that nobody knew we were eating them. I’m sure his mother really knew – I believe she stocked the freezer just for us. This fudge never fails to bring back fond memories.
In my experience of making this fudge, I found that it is important to bring the sugar, milk and butter mixture to a full boil, then time it for four minutes. Although the recipe does not tell you, it is also helpful to use a candy thermometer and ensure that it reaches 240 degrees before removing the pan from the burner. If the fudge is not cooked long enough, it can result is not completely setting. If your fudge does not set to the point that you feel you may need to pass out spoons to eat it, there is a quick fix. The first time that I made fudge I was faced with this problem. I did not have time to make another batch, so I put the fudge back into my saucepan (on medium heat), and proceeded to melt it down. Then I added half a package of pre-melted white chocolate candy melts to the fudge and stirred until well blended. (I melted the chocolate in the microwave.) I poured this revamped mixture into a prepared pan, and voila, my fudge was saved! It turned out perfect and everybody loved it. No one knew. I have since made fudge many times and it comes out perfect every time.
When making fudge, my mother would caution me on making candy on a rainy day. She always said that it will often turn out grainy, (which is caused from the sugar not completely dissolving). I recently learned an interesting tip to prevent grainy or sugary fudge from Food Network star Alton Brown. Simply add 2-3 tablespoons of white Karo to your mixture before you begin cooking it. This does not affect the taste of the fudge, but since Karo is a different type of sugar, or glucose, it will prevent the sugar crystals from clumping together which causes the grainy texture. I actually did try this, and it works like a charm. My last batch had a nice smooth texture.
If you want a tasty change from the usual chocolate or peanut butter fudge, be sure to try this Makeover Marbled Orange Fudge or Orange Creamsicle Fudge. It makes a nice addition to the table for Easter and it is sure to surprise and delight your friends and family.