Microwaving fudge is faster and
takes less stirring than range-top
cooking. But some of the same
rules apply. Using quality ingre
dients and proper equipment, mea
suring accurately and following
directions all add up to perfect
fudge.
If you’ve never made fudge
before, look up candy-making bas
ics in a conventional cookbook,
such as Joy of Cooking. Fudge is
cooked to the soft-ball stage and
the final cooling and beating are
the same for microwave as for con-
MICROWAVE
MINUTES
By JOYCE BATTCHER
ventional cooking.
Use quality
ingredients and
proper equipment*
Start with quality ingredients:
like real butter, real chocolate, real
vanilla extract and fresh nuts.
Measure ingredients accurately
and combine them exactly as
directed in recipes.
Choose a large microwave-safe
and heat-resistant glass, ceramic
or plastic container. Anchor Hock
ing’s two-quart glass Batter Bowl
(really about 2 1/2 quarts) is ideal
for all but very large recipes of
fudge.
Use a microwave candy ther
mometer for ease and accuracy. A
regular candy thermometer can’t
be left in during microwaving. A
temperature probe doesn’t register
high enough.
Acu-Rite Microwave Candy/
Food Thermometer is - as far as I
know - the only microwave candy
thermometer made. It’s often hard
to find in stores. Look for it at hard
ware, discount, microwave, gour
met and kitchen stores. If you can’t
find one, sendacheck for $8.75 for
each thermometer (includes ship
ping and my Microwave Candies
leaflet of 10 microwave candy
recipes and hints)to me at R.R.2,
Box 162, Gaylord, MN 55334.
Judge doneness
by temperature
Fudge must cook to 235 to 240 F
(the soft ball stage) in the
microwave- same as it does on the
conventional range. Microwave
time in each recipe is only a guide.
If your microwave wattage output
is lower than 650 watts, you may
Lancaster Farming, Saturday, Dacambar 5, 1967*821
have to add as much as one-third
more cooking time to “Microwave
Minutes” and most other newspap
er or magazine recipes. Check for
final doneness by reading the
microwave candy thermometer at
eye level.
A slower, much less accurate
method of judging doneness is to
use the old-fashioned cold water
lest. Check a conventional cook
book for details.
Make, cool,
store fudge
correctly
Fudge is one candy that can
become sugary or grainy. To help
prevent this, you can do several
things. Start microwaving fudge
covered. When stirring is called
for, use the microwave candy ther
mometer or a clean dry spoon.
Both during and after cooking, stir
without scraping sides of bowl.
Cool fudge at room temperature.
Start microwaving fudge cov
ered with plastic wrap, until boil
ing. After fudge boils, stir well to
dissolve sugar - you can see and
hear when it's dissolved. Continue
microwaving, uncovered, until
fudge reaches soft-ball stage. If it
starts to boil over, use a lower
power setting.
Stir during microwaving with
microwave candy thermometer. )It
has a paddle-shaped bottom). Do
not use microwave spoon. For
beating, use a wooden spoon.
For easy removal of fudge from
the pan, spread fudge in several
wax paper-lined loaf pans, rather
than one buttered large pan. Cut
two sheets of waxed paper, each
the length of loaf pan. Place sheets
in pan on top of each other, with
edges extending above pan on two
sides. When fudge is cool, loosen
waxed paper and removed fudge.
All fudges become creamier and
taste better after “ripening.” Wrap
tightly and store for at least one
day before serving. To prevent
drying 6ut, leave fudge uncut until
serving. Wftp tightly in freezer
foil, sealing out all air and place in
a freezer or heavy-duty plastic bag.
Keep in a cool place or in refrigera
tor or freezer. If frozen, thaw in
refrigerator for several hours (or
overnight) before cutting and
serving.
The newer, easier fudges, like A
Small Batch of Chocolate Fudge
(below), made with marshmallows
or marshmallow cream needs no
cooling or beating.
1/4 cup butter
1 cup granulated sugar
1/2 cup evaporated milk
1/2 cup real chocolate chips
1 cup miniature marshmallows
1/2 teaspoon vanilla extract
1/2 cup chopped nuts
(Turn to Pag* 822)
Farm Women’s Society 11 held
their November meeting at the
home of Helen A. Schaub in Quar
ryville. Co-hostesses were Dor
othy Boas and Grace Ann Chase.
President Helen Wagner opened
the meeting with a Thanksgiving
Day poem written by Joanne Her
shey. Helen Schaub presented a
program on antiques, focusing on
ceramics, glassware, china, and
collectibles.
The December meeting will be
held on the 31st at Helen Wagner’s
home.
beiler
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A Small Batch
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Fudge
Lancaster
Society 11
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