In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Word of this popular confectionery spread to other women’s colleges. This recipe became quite popular at the school for years to come. Keep the thermometer submerged in fudge throughout. On a medium-high heat, bring the fudge to a temperature of 116C. Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 minutes or until almost set. Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking. Remove the pan from the heat and stir in the vanilla extract. Hartridge obtained the fudge recipe and, in 1888, made fudge for the Vassar College Senior Auction. Line an 8x8 inch square tin with greaseproof paper. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland. If you have any questions regarding availability of a fudge flavor,please give us a call on:Īmerican-style fudge is discovered in a short letter written by Emelyn Battersby Hartridge, who was a student at Vassar College in Poughkeepsie, New York. Continue to boil rapidly, stirring until the liquid reaches 112-115 C / 234-240 F (Soft Ball). Do not stop stirring, or the mixture will burn. Once the liquid stage has been reached, increase the heat to medium-high and bring the liquid to a boil, stirring constantly. Not all of the flavors listed below are available through the season. Cream butter and sugar add flour and water alternately to sugar mixture. The liquid should be creamy, buttery and golden. INGREDIENTS 2 cups Nestl Toll House Semi-Sweet Chocolate Morsels 1/4 cup light corn syrup 1/2 cup powdered sugar 1/4 cup Carnation Evaporated Milk 1. Every week we change some of the flavors and offer some new flavors. All of our flavors are made with real butter and cream. We use high quality ingredients in the process of making.
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