How to get fudge crumbly on the outside and runny on the inside.

[dontsteponthePH]

There is a Russian sweet called korovka which is like crumbly Scottish tablet, but with a soft, almost liquid centre. I attach a picture in which you can see the effect (sorry it's the best quality I could find). All the home recipes I have seen produce a homogeneous texture. Has anyone got any ideas how to keep the sweets soft (though still allowing some crystallisation) on the inside, no matter how cold it gets? I have a hunch that it involves adding an oil of some sort, but I would welcome any actual experience. Thanks!

 

[taxlady]

Welcome to Discuss Cooking, dontsteponthePH. I don't see a picture.

 

[pepperhead212]

Welcome to the forum!

I've never seen a method for making fudge that would result in a runny center, but I'll be watching, to see if someone else knows how! My absolute favorite brownies end up with a crust, but the middle is so soft and gooey that you really have to refrigerate them before cutting, to keep it from sticking to the knife.

 

[dontsteponthePH]

Welcome to the forum!

I've never seen a method for making fudge that would result in a runny center, but I'll be watching, to see if someone else knows how! My absolute favorite brownies end up with a crust, but the middle is so soft and gooey that you really have to refrigerate them before cutting, to keep it from sticking to the knife.

Hmm. Could you show me that recipe? Maybe I can adapt it to fudge somehow.
Thanks for replying.

 

[dontsteponthePH]

Welcome to Discuss Cooking, dontsteponthePH. I don't see a picture.

Strange, it's showing as part of the post for me. Do you see it now in this reply?

 

[taxlady]

Strange, it's showing as part of the post for me. Do you see it now in this reply?

Yes, and I see it in your original post too, now.

 

[Janet H]

Interesting. here's what the Wikipedia says: https://en.wikipedia.org/wiki/Krówki

in part....

Krówki ([ˈkrufki], plural; krówka singular), literally meaning "little cows," are Polish fudge, semi-soft milk toffee candies. When hand-made, they are hard and crispy on the outside, but the inside is more "fluid" than solid.

It is one of the most common Polish confections, sold worldwide, and might be considered "dulce de leche candy".

I did some searching and found this recipe: https://livforcake.com/cream-fudge/

 

[Chief Longwind Of The North]

I Have in mind a hybrid fudge/brownie idea.

This features a rich brownie bottom,. covered by a silky-smooth chocolate fudge, and topped with a crackly-top fudge. The fudge recipe in the center can be any flavor you want, such as maple-nut, peanut butter, or pistachio fudge, vanilla, or you could put a good pastry, cream, or even you favorite fruit jam.

I looked up some really good recipes for the brownies, and so e creamy fudge recipes.

To put this together, I would divide a single brownie recipe into two into two parts, with each half going into a well butted, and floured 9X 12 cake pan. Bake and let cool. Make the fudge, and pour on top of one of the pans of brownies. On second thought, make the brownies in two spring-form pans. That way, the pan sides can be removed, making it easier to remove the top brownie sheet to place on top of the fudge.

If you think about this technique, you could make the middle layer out of fudge, pastry cream, fruit jam, or even cheesecake filling. To make the Cheesecake filling, remove the fudge from one of the springform pans onto parchment paper. The, linee the the spring-form pan with parchment paper, butter, and pour in the cheesecake filling. Bake until the custard is set. When cooled, gently slide the whole custard from the pan, and on top of the first brownie layer. Then top with the 2nd brownie layer.

I know this works as I have made multi-layered cheesecakes this way.

You could get really fancy with https://www.food.com/recipe/maple-nut-fudge-167821this desert. Here are a few freat recipes that would work:

World’s Smoothest Chocolate Fudge

https://www.food.com/recipe/white-chocolate-pistachio-fudge-137793?ref=amp

https://sugarspunrun.com/peanut-butter-fudge/

https://www.food.com/recipe/maple-nut-fudge-167821

https://cakewhiz.com/how-to-make-fudgy-brownies-with-crackly-tops/

If I were able to wlak (wound on heel is still healing), i would make this today. I think I'd make the maplenut version.

Seeeeya; Vhief Longwind of the North

 

[RCJoe]

Last week before the big rain event our local TV station's weather man was
giving the forecast. He often throws in tidbits of info that some may find helpful. On that day he mentioned that the humidity would soon be below 35 % for the next few days and added it would be an ideal fudge making humidity until the rain came. Just a heads up he offered for those who like to make fudge for the holidays.

As for the Korovka candy I see it was originally made in Poznan, Poland. I couldn't find out where it is made now to learn of the humidity there. But that may be controlled artificially with A/C or dehumidifiers. Thus the outside of the confection could dry solid quickly before being moved to a different room where the environment may slow or stop the creamy core from setting solid.

As an example, chocolate covered cherries have an enzyme added to the sugar the cherry is contained in before it is shaped for dipping into the chocolate which will make the shell. These are made ahead of time and warehoused so the enzyme will have time to liquify the sugar so the cherry will be floating in syrup before being shipped to market.

Since the 1950's "trick" processes have become a major function of commercial food production. Of course this requires equipment and supplies we may not have or be able to get at home.