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12 November 2013 @ 04:07 pm
holy maple ginger fudge, batman!  

I admit it: I was skeptical about maple ginger fudge.

Forgive me, Father, for I have sinned. Holy crap, that’s amazingly good fudge. I made half the batch straight-up maple and haven’t tried it yet (because the ginger went in last, so all the fudge scraps, or as I so charmingly call them, fudge droppings, are gingery), but I’m actually betting the maple ginger is better, due to the ginger cutting some of the sweet.

Wow, holy beans. That’s good stuff! I hope the lady I’ve made it for is pleased! :)

(Oh, the recipe is here. Don’t believe the bit about “stir occasionally”–one of the secrets to brilliant fudge is stirring constantly from when the heat goes on, which means you need to have EVERYTHING ready before you start. And these are the changes I made to the recipe:

- doubled the candied ginger
- doubled the maple
- 12oz, not 10, of white chocolate

This recipe is, incidentally, basically the one I use for fudge, except with semi-sweet morsels (Nestles are best) instead of white chocolate, and without the maple/ginger.)

Next up: dairy-free chocolate fudge!

(x-posted from The Essential Kit)

Brienze: food: anyone can cookbrienze on November 12th, 2013 03:53 pm (UTC)
Congrats on the successful fudge!

As a non-maple-appreciative household, it seems easy enough to go with the recipe's alternate (white chocolate chips) and add, say, orange extract instead of maple. I'm guessing that making the jump from white chocolate to dark or bittersweet chocolate is not a thing that should happen, though? (At least, not without having an unpredictable effect on consistency.)

I do all sorts of baking, but for some reason I've never made fudge. Probably because then I'd eat it, and a batch of fudge for a two person household is not math that my waistband likes.
kitmizkit on November 12th, 2013 03:59 pm (UTC)
Actually, no, this is the recipe I use for my own fudge, which uses semi-sweet chocolate. (Milk is too sweet. I've never used *dark* to make fudge.) It's perfectly fine to switch from one to the other. 12oz, though, either way, not 10, or it's going to come out too soft. I need to edit my changes to the recipe to reflect that.

Orange would probably be freaking gorgeous.
The Bellinghmanbellinghman on November 12th, 2013 04:09 pm (UTC)
Don’t believe the bit about “stir occasionally”

So, even while you're bringing it up to the boil rather than just while it is boiling? I suspect the recipe writer herself switches from occasional to constant as she gets closer to the boil.
kitmizkit on November 12th, 2013 04:15 pm (UTC)
Unless you're bringing it to the boil on an incredibly low heat (and possibly even then because I don't make fudge on supremely low heats because I don't have five hours to stand at a stove), yes. Because the butter will burn if you don't stir it while it's coming to the boil and burned butter does not make for good fudge. I mean, yes, you can step away for a couple of seconds as it's coming up to the boil, but it's not a safe way to get spectacularly good fudge.
The Bellinghmanbellinghman on November 12th, 2013 05:33 pm (UTC)
OK - and presumably, clarified butter, while less prone to burning, doesn't have those lovely milk solids in and doesn't taste so nice.

(Herself seems to like the occasional fudge. And the fudge she bought last Friday may be gone soon, so perhaps I should consider making some.)
kitmizkit on November 12th, 2013 05:55 pm (UTC)
I've never tried it with clarified butter, so I donno! :)
The Bellinghmanbellinghman on November 12th, 2013 06:13 pm (UTC)
Well, it's probably better to stir it since you've got the evaporated milk in it, and even if the butter doesn't burn the milk might.
S. L. Grayshadowhwk on November 12th, 2013 04:21 pm (UTC)
Oh man. Kit-fudge is the best fudge. Lucky lady!
Alix (Tersa): Good Eatstersa on November 12th, 2013 05:08 pm (UTC)
Ginger makes almost everything better.

Now I'm going to have to make this.
martianmooncrabmartianmooncrab on November 12th, 2013 06:52 pm (UTC)
I bet you left out the cackling while stirring...
kitmizkit on November 12th, 2013 06:54 pm (UTC)
And the recitation of "Double, double, toil and trouble!" :)
martianmooncrabmartianmooncrab on November 12th, 2013 07:00 pm (UTC)
there are days when some forms of cooking are more like incantations and spells rather than the basic chemistry it should be.
Fighting Crime with a Giant Dandelion Since 2013: Libellula juliapameladean on November 12th, 2013 09:09 pm (UTC)
I am keenly interested in the dairy-free fudge. KEENLY.

The ginger maple sounds utterly delicious, but it wouldn't agree with me, alas.

anthony_lionanthony_lion on November 13th, 2013 05:17 pm (UTC)
Man, that stuff sounds like it's illegal in some overly religious countries...

I may try it once, myself, with dark chocolate.
(White chocolate is not welcome in my home.)

Anyway, as that stuff sounds like something the horned one would make to tempt us mortals...
I guess this should do as music to work to...
(It's said that you can't stop dancing when hearing this tune, but it may be that only holds if it's played on the Harding fiddle. I'm linking to a guitar version, just in case)