One of the first things I ever made using a recipe was chocolate fudge. The recipe I used appeared in the user manual of an electric frying pan. I distinctly remember the fudge being slightly crumbly, not chewy at all and melting quite quickly in the mouth, unlike the stuff available now. And it was made from cocoa powder, not chocolate. Unfortunately the frying pan is long gone, along with the user manual.
Recently I started looking for the recipe online and came across a recipe on Hershey’s site. I don’t remember if the recipe I used was different from Hershey’s but it looked pretty good. The chocolate fudge turned out as I hoped, crumbly, not chewy at all and and melting quite quickly.
According to Hersheys, this is one of their most requested recipes, but also one of the most difficult. The recipe suggests using a candy thermometer. I don’t have one and managed without it. Perhaps I was lucky. If not done properly the chocolate fudge can turn out soft or rock hard. If it is soft it will be a delicious chocolate sauce. And if it turns hard you can use it for self-defense. Death by chocolate!
This may sound like common sense, and it is, but I will mention it anyway. Use a very clean saucepan. My chocolate fudge had a very faint fishy aroma. It took me a while to realize that I had used the same saucepan earlier to cook salmon. I washed the saucepan but obviously not thoroughly enough. The chocolate fudge picked up some of the scent. The salmon I cooked earlier didn’t have a fishy smell but the chocolate fudge had a subtle but stronger fishy smell, if that makes sense. It smelt more like anchovies. The smell was subtle so it didn’t bother me. If fish flavoured chocolate fudge comes on the market I won't be jumping up and down with excitement. The recipe is available here.
Today's Favourite Photo
Source: One Perfect Bite
Today’s Favourite Blog
Life’s greatest mystery solved: does bouncing your tea bag make a difference? Does it make your tea brew faster? Apparently it is quite a complicated question to answer. The researcher had been working on this for over fifteen years. I don't know if this will get him a Nobel Prize.
Before I present the results, it would be good to get a theoretical background. Tea bag tea largely obeys first order kinetics, so the rate of dissolution slows down as the concentration of tea rises. This is governed by the Noyes-Whitney equation. OK, enough theory.
It was found that bouncing does not matter. I think I will remember this. Sometimes I bounce to get the brewing process to speed up but apparently this is a waste of time and energy.