Why is it called armpit fudge?

Armpit fudge is a classic Girl Scout camping recipe that is mixed in a zippered plastic bag. It got its name because chilly campers sometimes put the bag under their arm to warm it up for better mixing. For the most part, the heat from your hands is enough to blend the ingredients to turn them into fudge.

What is traditional fudge made of?

What ingredients are in fudge? Fudge requires three essential ingredients—sugar, butter and milk—but most recipes also include chocolate or some kind of flavoring. It’s also common to include mix-ins and toppings, like nuts, cookie pieces, marshmallows and hard candies.

Why is it called armpit fudge? – Related Questions

What is the secret to perfect fudge?

Valuable tips for successful fudge
  1. Don’t stir during cooking. Fudge can be cooked on the stove or in the microwave.
  2. Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan.
  3. Let cool before beating. After being cooked, the sugar must crystallize again to create fudge.
  4. Beat the mixture.

What should you not do when making fudge?

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar.
  2. Stirring the Sugar.
  3. Not Using a Candy Thermometer.
  4. Leaving Out the Parchment Paper Lining.
  5. Skipping the Cooking Spray.
  6. Scraping the Pot.
  7. Using a Cold Knife to Slice.

How long does it take fudge to harden up?

If cooked properly, fudge will set at room temperature. But, it will usually take two to three hours for the fudge to set up. Be sure not to leave the fudge sitting on a hot stove or it will take longer to set up and could cause the fudge to become dry.

Does fudge go in fridge to harden?

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

How do I get my fudge to harden?

Put your fudge in the refrigerator for 30 minutes or so, and then freeze it for a couple hours. You can also store your fudge in the freezer to keep it fresh. Be sure to use an airtight container and take it out a few hours before you want to eat it (unless you like it cold and hard).

What happens if you don’t boil fudge long enough?

Under- or overcooking the sugar

The amount of time you cook fudge directly affects its firmness. Too little time and the water won’t evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture.

Should you Stir fudge while it’s boiling?

Stop stirring

It can be tempting to continue to stir your fudge mixture once it’s reached temperature to prevent it from burning, but the best course of action is to remove the saucepan from heat immediately. All Recipes suggests removing your fudge from the heat once it’s reached 236 – 238 degrees Fahrenheit.

Why wont my fudge get hard?

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That’s why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How long should you beat fudge?

Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium.

How do you know when fudge is ready without a thermometer?

For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.

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Should fudge be chewy or crumbly?

If you’re a fan of fudge, you know that the right consistency of it needs to be firm and smooth, not crumbly and grainy. If it isn’t, you’re doing something wrong. If you find that your fudge is crumbly and or lumpy, then chances are that it’s been overcooked.

Can you make money selling fudge?

Because fudge has a high perceived value and low production costs, you have the ability to set retail prices that are appealing to the customer and still favorable for your business. Gross profit margins can range as high as 80%.

What makes fudge smooth not grainy?

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules “find” one another and start forming crystals.

Do you need parchment paper for fudge?

If your fudge is the perfect consistency, it’s less likely to stick, even if you simply grease the baking pan well without using any paper. For best results, we prefer to line a baking pan with non-stick tin foil (aluminum foil) (a specially treated foil found in your grocery store) or parchment paper.

Does fudge need evaporated or condensed milk?

Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.

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