COLD WATER TEST FOR CANDY RECIPES

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DAD'S FUDGE RECIPE - FOOD.COM



Dad's Fudge Recipe - Food.com image

Years ago (possibly before I was even born), Dad decided that since he couldn't find a fudge recipe that incorporated the best of all of his favorite features to create his own recipe. This recipe is in response to a request on the boards. I made it today (twice to get the cooking directions written down for 'Zaar) in an attempt to accurately convey the directions, which have always been second nature to Mom and myself, but obviously would be inadequate to someone who had never seen it made. Initially, after discussing this with Mom, I planned to include candy thermometer directions, but after Dad's terminology with respect to candy thermometer terminology (my first batch today), I decided the traditional 'cold water test' we've always used would be best. Cook time does not include time to toast the nuts and is only approximate time of boiling the fudge. I hope you enjoy this recipe as much as the 'menfolk' in our family do--they can't stop eating this stuff...lol. If you reduce the cooking time to barely holding its form in the cold water test, it will make a delicious fudge frosting as well. Makes 1 8inch square or 8-inch round baking pan.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 1 8inch pan, 18-20 serving(s)

Number Of Ingredients 8

1 1/2 cups whole milk
3 cups sugar
6 tablespoons cocoa
1 pinch salt
1 tablespoon butter
1 teaspoon vanilla
1/2 cup nuts, broken into pieces and toasted (Black walnuts, butternuts, pecans or English walnuts; we prefer black walnuts. approximately 2-ounce) (optional)
18 -20 whole nutmeats, for garnish (optional)

Steps:

  • Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
  • Have hand held electric mixer set up and ready to use.
  • Have butter, vanilla and nuts measured and ready to add.
  • If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
  • Set nuts aside to cool.
  • Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
  • Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
  • Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
  • Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
  • Note: If mixture is spattering out of pan, reduce heat slightly.
  • (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
  • Remove from heat.
  • Immediately add butter, vanilla and toasted nuts, if desired.
  • Beat at high speed with electric hand-mixer until fudge begins to stiffen.
  • Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
  • Fudge will lose its gloss during this last step.
  • While still warm, cut into desired servings.
  • Garnish the top of each serving with a whole nut meats if desired.
  • Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
  • All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).

Nutrition Facts : Calories 151.7, FatContent 1.6, SaturatedFatContent 0.9, CholesterolContent 3.7, SodiumContent 21.7, CarbohydrateContent 35.2, FiberContent 0.6, SugarContent 34.4, ProteinContent 1

HOW TO TEST CANDY IN COLD WATER - MY COUNTRY TABLE
Dec 05, 2016 · It generally takes an additional 4-5 minutes to reach a soft ball stage. Therefore, once the mixture boils, wait at least two minutes before you do your first water test. Use a clean spoon and fresh cold water for each separate water test. Each time you test the candy in cold water, remove the pan from the heat.
From mycountrytable.com
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COLD WATER TEST FOR CANDY MAKING | BECKIES KITCHEN
Jan 25, 2015 · A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage. Soft-Crack Stage. 270° F–290° F sugar concentration: 95%
From beckieskitchen.com
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CANDY MAKING WITHOUT A THERMOMETER (COLD WATER TEST) : 7 ...
Candy Making Without a Thermometer (Cold Water Test) Step 1: Test Thermometer for Accuracy. If you do have a thermometer you need to test its accuracy. First bring a pot of... Step 2: Simple Syrup. The syrup (candy mixture) I am using to show the Cold Water Test is a simple syrup. The mixture... ...
From instructables.com
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HOW TO TEST CANDY TEMPERATURES WITHOUT A THERMOMETER
Nov 14, 2019 · Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Every few minutes, drop a small spoonful of syrup into the cold water. Let the candy cool for a second, then form it into a ball with your hand. Compare the shape and texture of the candy to the chart below to determine the approximate temperature of the syrup.
From thespruceeats.com
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CANDY MAKING - HOW TO CONDUCT A COLD WATER TEST - YOUTUBE
From m.youtube.com
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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
From exploratorium.edu
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COOKING AND TESTING CANDY MIXTURES | BETTER HOMES & GARDENS
Jun 09, 2015 · If the thermometer reads above or below 212 degrees F, add or subtract the same number of degrees from the temperature specified in the recipe and cook to that temperature. And don't forget to add or subtract that same number of degrees from the cooling temperature in recipes where candy mixtures need to cool.
From bhg.com
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CANDY MAKING AT HIGH ALTITUDE – FOOD SMART COLORADO
Cold Water Test: Color of Solution: Finish Temperatures: Sea Level: 5,000 ft. 7,500 ft. Cream candies and filling Soft Ball Clear 234-240°F 224-230°F 219-225°F Chew candies Firm Ball Clear 244-248°F 232-238°F 227-233°F Pull candies, fillings and frostings with egg whites Hard Ball Slight color 250-260°F
From foodsmartcolorado.colostate.edu
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COOKBOOK:COLD WATER CANDY TEST - WIKIBOOKS, OPEN BOOKS FOR ...
235°F-240°F. Sugar Concentration at approximately 85%. At this point, the syrup dropped into cold water can be formed into a soft and flexible ball. At this point, the candy cannot easily support itself and will begin to run if left out. This stage is proper for making items such as Fudge .
From en.m.wikibooks.org
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COOKING AND TESTING CANDY MIXTURES | BETTER HOMES & GARDENS
Jun 09, 2015 · For the cold-water test, spoon a few drops of the hot candy mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water; the firmness will indicate the temperature of the candy mixture. If the mixture has not reached the correct stage, continue cooking and retesting, using ...
From bhg.com
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CANDY MAKING AT HIGH ALTITUDE – FOOD SMART COLORADO
Cold Water Test: Color of Solution: Finish Temperatures: Sea Level: 5,000 ft. 7,500 ft. Cream candies and filling Soft Ball Clear 234-240°F 224-230°F 219-225°F Chew candies Firm Ball Clear 244-248°F 232-238°F 227-233°F Pull candies, fillings and frostings with egg whites Hard Ball Slight color 250-260°F
From foodsmartcolorado.colostate.edu
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THE ULTIMATE GUIDE TO MAKING CANDY | TASTE OF HOME
Sep 26, 2018 · How to Use the Cold-Water Test. If you don’t have a candy thermometer, you can use the cold-water test to determine the syrup concentration in your candy. First, fill a small glass bowl with cold water. Dip a metal spoon into the hot candy mixture and drop a small amount into the cold water. Let the candy cool, then remove it from the water.
From tasteofhome.com
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HOW TO TEST CANDY HARDNESS STAGES: 11 STEPS (WITH PICTURES)
Mar 29, 2019 · Test for hard ball. Dip the pan in cold water. Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water. Remove from the bowl. If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready.
From wikihow.com
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SOFT-BALL STAGE IN CANDY MAKING - THE SPRUCE EATS
Aug 17, 2019 · Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball.
From thespruceeats.com
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48 NICE BEST CANDY THERMOMETER PICTURE IDEAS | TRENDING ...
Jul 23, 2021 · Best Candy Thermometer, Its also a good idea to test your thermometers accuracy by placing it in plain boiling water. For the best results and most accuracy we recommend that you use both a candy thermometer and the cold water test. You cant trust that round bi-metal temperature gauge that comes in the lid of most grills and smokers.
From 40kbooks.github.io
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GRANDMA'S BEST CHOCOLATE FUDGE RECIPE
Note: The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If you can form the syrup into a ball with your fingertips while it's on the bottom of the cup and if the ball flattens when removed from the water, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find ...
From texascooking.com
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ENGLISH TOFFEE RECIPE - PAULA DEEN
Put butter, sugar and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 °F to 310 °F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when ...
From pauladeen.com
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CANDY COOKING TEMPERATURE CHART AT COOKSRECIPES.COM
Candy Cooking Temperature Chart. Making cooked candy is an art and a science. Use a reliable candy thermometer. To test its accuracy, place it in boiling water. The thermometer should read 212°F (100°C). If the reading is higher or lower, calculate the difference when testing the temperature during candy making.
From cooksrecipes.com
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For any recipe that calls for a candy thermometer, all you'll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water. Immerse your hand in the water, try to form the sugar into a ball, and bring it out of the water. The
From uncledavesenterprise.com
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SUGAR SCIENCE - THE TEMPERATURE STAGES OF SUGAR | LORANN OILS
Temperature: Sugar Stage: Candy: 223°F - 234 °F: Thread: The sugar drips from a spoon and stretches into thin threads in cold water. Used for sugar syrups: 235 °F - 240 °F: Soft ball: The sugar forms into a ball in cold water but loses its shape when removed. Fudge, fondant, butter creams, caramels: 245 °F - 250 °F: Firm ball: The sugar forms into a ball in cold water and remains a ball ...
From lorannoils.com
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PINEAPPLE PECAN FUDGE — VEE THE BAKER BY VERONICA
Apr 30, 2021 · The cold water test can be used if a thermometer is not readily available, although this test tends to be dependable when used by more experienced candy makers. The cold water test for candy is as follows: 1/2 teaspoon of candy syrup, when pressed between the thumb and forefinger in a cup of cold water, has reached the soft-ball stage (234-240 ...
From veethebaker.com
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