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Oh fudge! September's here, school's back in session. We have our precious Labor Day, and then back to business. Bummer. So as I muttered "Fudge, fudge, fudge" over and over again about the too ...
Fudge is made at the "soft ball" stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). Butter is then added to the mixture and the fudge is cooled and beaten until it is thick and small sugar crystals have formed. [2] The warm fudge is sometimes poured onto a marble slab to be cooled and shaped. [11]
The company is best known for chocolates, fudge, and ice cream, but also makes other sweets including barks, brittles, candies, clusters, taffy, truffles, and chocolate-covered pretzels, Oreos, and Rice Krispies. [13] [14] The stores allow customers to watch staff produce the confectioneries.
This is a list of chocolate bar brands, in alphabetical order, including discontinued brands.A chocolate bar, also known as a candy bar in American English, is a confection in an oblong or rectangular form containing chocolate, dark chocolate, or white chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers.
Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring.
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