flukx
Senior Cook
Hey everyone,
Thought I would share a fudge experiment and, at the same time, potentially get some constructive feedback on how to change the recipe to get it to work. Perhaps this will help someone else out there who doesnt have access to some of the "normal" ingredients.
The initial problem I had living in Germany is that I dont have Marshmallow Fluff. You can buy it during the year usually without problem, but come Christmastime its hard to find (sold out). So - I had to make my own.
The second problem was that there is no (light) corn syrup around. However, you can find various other syrups such as sugarbeet syrup, agave syrup, and maybe a few others. I read that honey could be used, but I wasnt sure about how much and how thick it should be.
I opted to use the sugarbeet syrup, which was quite thick, similar to molasses.
The recipe to make the Marshmallow fluff was:
3 egg whites
half tspn salt
2 cups light corn syrup (I used a half cup sugarbeet syrup and 1.5 cups water)
I beat this for about ten minutes until nice and fluffy.
Added 1.5 cups powdered sugar and 1 tablespoon vanilla extract and beat for another 2 mins or so.
With this fluff, I followed DC's PieSusan's recipe for the fudge:
-------------------------------------
Ingredients:
3/4 cup evaporated milk (not sweetened condensed milk)
1 7 oz jar marshmallow creme (substituted with my homemade fluff)
2 ounces (half stick) sweet butter
1-1/2 cups granulated sugar (I used about 1 cup instead as the "fluff" was already very sweet)
13 ounces semisweet chocolate chips (used half-bitter german chocolate, about 50% cocoa.
1 teaspoon vanilla extract
Pour the evaporated milk into a heavy 2-1/2 to 3-quart saucepan. Add the marshmallow creme, butter, sugar and salt. Place over low to low-medium heat and stir constantly with a wooden spatula until the mixture comes to a boil. This mixture wants to burn so watch it carefully. You may have to adjust the heat as necessary and occasionally scrape the bottom of the pan with a rubber spatula to be sure it is not burning.
As soon as the mixture comes to a full boil start timing it; let it boil, and continue to stir, for 5 minutes. The mixture will carmelize slightly. If you use a thermometer to test the mixture, the temperature will be 226 to 228 degrees when the boiling time is up.
Remove the saucepan from the heat and add the morsels, whisking until the fudge is melted smooth. Then, stir in the vanilla, and optional 1-1/2 cups nuts. Quickly pour the fudge into the lined pan, smooth the top, and place the reserved 1/2 cup nuts onto the top of the fudge, spacing them evenly and pressing down on them enough so they will not fall off.
Let stand until cool. Then chill until firm.
----------------------------------------------
After doing all of this, the fudge didnt quite firm up all the way. It firmed up enough to cut into pieces, but still was a bit too soft to handle. What I want to know, of course, is why. I think it could be one of a few things:
1) too much water mixed into the sugarbeet syrup. I had 1.5 cups water and .5 cups syrup. I think maybe .5 cups water and .5 cups syrup might be better. I dont think I would add more syrup because it was already very sweet.
2) too few egg whites - maybe 1 more?
3) didnt cook the fluff/butter/milk/sugar long enough? (not sure this was the problem though as it had a nice caramel color and softly boiled from probably 6-7 minutes. Unfortunately my thermometer failed me so I could read the temp).
Anyhow - any ideas? I am leaning toward number 1 above because it was really the only part where I had to improvise.
I hope to be able to try this again (hopefully with a few of your ideas!) in a few days and if it works I will post the final recipe.
Thought I would share a fudge experiment and, at the same time, potentially get some constructive feedback on how to change the recipe to get it to work. Perhaps this will help someone else out there who doesnt have access to some of the "normal" ingredients.
The initial problem I had living in Germany is that I dont have Marshmallow Fluff. You can buy it during the year usually without problem, but come Christmastime its hard to find (sold out). So - I had to make my own.
The second problem was that there is no (light) corn syrup around. However, you can find various other syrups such as sugarbeet syrup, agave syrup, and maybe a few others. I read that honey could be used, but I wasnt sure about how much and how thick it should be.
I opted to use the sugarbeet syrup, which was quite thick, similar to molasses.
The recipe to make the Marshmallow fluff was:
3 egg whites
half tspn salt
2 cups light corn syrup (I used a half cup sugarbeet syrup and 1.5 cups water)
I beat this for about ten minutes until nice and fluffy.
Added 1.5 cups powdered sugar and 1 tablespoon vanilla extract and beat for another 2 mins or so.
With this fluff, I followed DC's PieSusan's recipe for the fudge:
-------------------------------------
Ingredients:
3/4 cup evaporated milk (not sweetened condensed milk)
1 7 oz jar marshmallow creme (substituted with my homemade fluff)
2 ounces (half stick) sweet butter
1-1/2 cups granulated sugar (I used about 1 cup instead as the "fluff" was already very sweet)
13 ounces semisweet chocolate chips (used half-bitter german chocolate, about 50% cocoa.
1 teaspoon vanilla extract
Pour the evaporated milk into a heavy 2-1/2 to 3-quart saucepan. Add the marshmallow creme, butter, sugar and salt. Place over low to low-medium heat and stir constantly with a wooden spatula until the mixture comes to a boil. This mixture wants to burn so watch it carefully. You may have to adjust the heat as necessary and occasionally scrape the bottom of the pan with a rubber spatula to be sure it is not burning.
As soon as the mixture comes to a full boil start timing it; let it boil, and continue to stir, for 5 minutes. The mixture will carmelize slightly. If you use a thermometer to test the mixture, the temperature will be 226 to 228 degrees when the boiling time is up.
Remove the saucepan from the heat and add the morsels, whisking until the fudge is melted smooth. Then, stir in the vanilla, and optional 1-1/2 cups nuts. Quickly pour the fudge into the lined pan, smooth the top, and place the reserved 1/2 cup nuts onto the top of the fudge, spacing them evenly and pressing down on them enough so they will not fall off.
Let stand until cool. Then chill until firm.
----------------------------------------------
After doing all of this, the fudge didnt quite firm up all the way. It firmed up enough to cut into pieces, but still was a bit too soft to handle. What I want to know, of course, is why. I think it could be one of a few things:
1) too much water mixed into the sugarbeet syrup. I had 1.5 cups water and .5 cups syrup. I think maybe .5 cups water and .5 cups syrup might be better. I dont think I would add more syrup because it was already very sweet.
2) too few egg whites - maybe 1 more?
3) didnt cook the fluff/butter/milk/sugar long enough? (not sure this was the problem though as it had a nice caramel color and softly boiled from probably 6-7 minutes. Unfortunately my thermometer failed me so I could read the temp).
Anyhow - any ideas? I am leaning toward number 1 above because it was really the only part where I had to improvise.
I hope to be able to try this again (hopefully with a few of your ideas!) in a few days and if it works I will post the final recipe.