holy maple ginger fudge, batman!

[mizkit]

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

Comments

[brienze]

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.

[mizkit]

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.

[bellinghman]

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.

[mizkit]

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.

[bellinghman]

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.)

[mizkit]

I've never tried it with clarified butter, so I donno! :)

[shadowhwk]

Oh man. Kit-fudge is the best fudge. Lucky lady!

[tersa]

Ginger makes almost everything better.

Now I'm going to have to make this.

[martianmooncrab]

I bet you left out the cackling while stirring...

[mizkit]

And the recitation of "Double, double, toil and trouble!" :)

[martianmooncrab]

there are days when some forms of cooking are more like incantations and spells rather than the basic chemistry it should be.