whole milk
Senior Cook
I hope this is the best forum for this question.
Yesterday I used a recipe from a cookbook dated 1912 for a recipe for fudge. The recipe is:
1 tablespoon butter
2 cups sugar
¾ cup cream
2 squares chocolate
1 teaspoon vanilla or ¼ teaspoon cinnamon
I brought the first four ingredients to 238 then left it alone till cool at which time I added the vanilla and cinnamon and beat it with a wooden spoon -- and then my hands. That's when the most remarkable thing happened: ALL of the fat separated and I had cocoa butter in the pot, fudge powder in my hands. The powder is a little bit more moist than dry cocoa powder but the flavor is incredibly rich and was perfect to roll my dipped chocolates in.
Anyway, I was curious what happened? I would, one day, like to get the fudge powder again but, more than that, I'm curious what the catalyst was: was it the quality of modern ingredients, the cream was too heavy (45%), the cinnamon -- I really have no idea what happened but I want to know.
Anyone?
Yesterday I used a recipe from a cookbook dated 1912 for a recipe for fudge. The recipe is:
1 tablespoon butter
2 cups sugar
¾ cup cream
2 squares chocolate
1 teaspoon vanilla or ¼ teaspoon cinnamon
I brought the first four ingredients to 238 then left it alone till cool at which time I added the vanilla and cinnamon and beat it with a wooden spoon -- and then my hands. That's when the most remarkable thing happened: ALL of the fat separated and I had cocoa butter in the pot, fudge powder in my hands. The powder is a little bit more moist than dry cocoa powder but the flavor is incredibly rich and was perfect to roll my dipped chocolates in.
Anyway, I was curious what happened? I would, one day, like to get the fudge powder again but, more than that, I'm curious what the catalyst was: was it the quality of modern ingredients, the cream was too heavy (45%), the cinnamon -- I really have no idea what happened but I want to know.
Anyone?