Start by printing out a recipe: Any old maple fudge recipe will do because the end product will be exactly the same no matter what. It helps if you have a trusty assistant who will be vigilant in making sure the printer doesn't attack anything or make any sudden moves.
Line an 8x8 square pan with expensive aluminum foil and then spray the heck out of it so it cannot be used for anything else in the unlikely event of a fudge failure.
Mix up all the ingredients the way you are supposed to according to your chosen recipe. Be sure and use up the last of the Mapeline so that you can't make a second batch if this one doesn't turn out.
A candy thermometer is an absolute must. You want to follow the instructions perfectly and they are going to say something like "cook to 348 degrees" and you want to steam your face really well when hanging over the pot trying to count those teensy little lines on the thermometer.But just to make sure, use the 'softball' method, too. That entails a saucer of cold water and lots of runny globs of the mixture respirating in limp depression, semi-floating in the water, their lifespan prematurely ended because they never rose to the task of forming a soft ball in all that cold water.
Fast forward to the part where you scorch the entire batch and have to throw it down the drain and open up all the doors and windows to get the chemical smell of burned sugar out of the air.
Spend the rest of your time scraping the burned stuff from the pan.
That's a Morning Well Spent! Happy Cooking!
1 comment:
I didn't realize Mackie was protecting your printer. I thought maybe he was snooping in your mail.
I'm sure to make maple fudge right down to the "t" just they way you described in this post. I don't want to miss out on any of the adventure.
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