2. Use milk for the liquid.
3. Use cream for the liquid.
4. Use cream for the liquid and omit the butter.
C. Time of adding the fat.
1. Add fat at first so that it is in the sirup during the cooking process.
2. Add fat after removing from the fire. Put fat on top of hot fudge, but do
not stir until cool enough to beat. Compare flavor and texture with the fudge
under CI.
D. The proportion of cocoa used.
The thermometers should have the same boiling point and all conditions
should be carefully standardized. Follow directions under A.
1. Substitute 1 tablespoon (7 grams) cocoa for the chocolate. Cook to 114°C.
2. Substitute 2 tablespoons (14 grams) cocoa for the chocolate. Cook to
113°C.
3. Substitute 3
112°C.
4. Substitute 4
111°C.
5. Substitute 5
110°C.
If Dl is too hard repeat the series cooking Dl to 113°C. and decreasing
the temperature 0.5° for each tablespoon of cocoa added. Place portions of the
fudges away to ripen. Compare texture and flavor. Which proportion of cocoa
do you prefer?
tablespoons (21 grams) cocoa for the chocolate. Cook to
tablespoons (28 grams) cocoa for the chocolate. Cook to
tablespoons (35 grams) cocoa for the chocolate. Cook to
ADDITIONAL EXPERIMENTS 81
Write a summary of the factors that influence the flavor and consistency
of fudge.
Suggestions for Variations o£ Experiments or Additional
Experiments with Fudge ^ ^_^
Prepare fudge by adding 1 tablespoon of corn sirup to the recipe.
Prepare fudge by adding 2 tablespoons of corn sirup to the recipe. Compare
flavor, texture, glossiness, and keeping qualities with fudges made under Ex-
periment 9.
Prepare fudge by adding fondant to the fudge.
Experiment 10.
To determine the effect of a weak alkali and heat upon crystalline dextrose
when it is used in fondant.
Recipe :
Crystalline dextrose 1 cup
Water Yz cup
1. Use distilled water and cook until a medium firm ball is formed in cold
water. Cool to 50°C. and beat.
2. Repeat 1, but substitute hard water for the distilled water.
3. Use 20 per cent, or 1/5 cup, of dextrose, and 80 per cent, or 4/5 cup, of
sucrose. Use distilled water and cook until a soft ball is formed in cold water.
What is the temperature? Cool to 50°C. and beat.
4. Repeat 3, but substitute hard water for the distilled water.
5. Repeat 3, but add 200 parts of magnesium carbonate per million parts
of water to the recipe. (This is less than the proportions of carbonates found
in much of the water used in different sections of the country.)
6. Repeat 3, but add 1/64 teaspoon of soda to the recipe.
7. Repeat 3, but add 1 tablespoon of vinegar or lemon juice to the recipe.
Cream of tartar, ^ teaspoon, may be used for the vinegar or lemon juice.
The main principles of sugar cookery are covered, and some are repeated,
in the preceding experiments. Some frostings and some candies have added
substances, like egg white, which retard crystallization. The principles for
cooking are the same as those used in cooking and preparing the candies of
the preceding experiments. However, to have frostings a consistency to
spread and cut well, variations in temperature of cooking from that of
candy may be necessary.
Suggestions for Additional Experiments
1. Prepare chocolate fudge icing and use on cake or cookies. Determine the
temperature to which the sirup should be cooked.
2. Substitute brown sugar for white sugar in icing.
Page 65
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
2. Use milk for the liquid.
3. Use cream for the liquid.
4. Use cream for the liquid and omit the butter.
C. Time of adding the fat.
1. Add fat at first so that it is in the sirup during the cooking process.
2. Add fat after removing from the fire. Put fat on top of hot fudge, but do
not stir until cool enough to beat. Compare flavor and texture with the fudge
under CI.
D. The proportion of cocoa used.
The thermometers should have the same boiling point and all conditions
should be carefully standardized. Follow directions under A.
1. Substitute 1 tablespoon (7 grams) cocoa for the chocolate. Cook to 114°C.
2. Substitute 2 tablespoons (14 grams) cocoa for the chocolate. Cook to
113°C.
3. Substitute 3
112°C.
4. Substitute 4
111°C.
5. Substitute 5
110°C.
If Dl is too hard repeat the series cooking Dl to 113°C. and decreasing
the temperature 0.5° for each tablespoon of cocoa added. Place portions of the
fudges away to ripen. Compare texture and flavor. Which proportion of cocoa
do you prefer?
tablespoons (21 grams) cocoa for the chocolate. Cook to
tablespoons (28 grams) cocoa for the chocolate. Cook to
tablespoons (35 grams) cocoa for the chocolate. Cook to
ADDITIONAL EXPERIMENTS 81
Write a summary of the factors that influence the flavor and consistency
of fudge.
Suggestions for Variations o£ Experiments or Additional
Experiments with Fudge ^ ^_^
Prepare fudge by adding 1 tablespoon of corn sirup to the recipe.
Prepare fudge by adding 2 tablespoons of corn sirup to the recipe. Compare
flavor, texture, glossiness, and keeping qualities with fudges made under Ex-
periment 9.
Prepare fudge by adding fondant to the fudge.
Experiment 10.
To determine the effect of a weak alkali and heat upon crystalline dextrose
when it is used in fondant.
Recipe :
Crystalline dextrose 1 cup
Water Yz cup
1. Use distilled water and cook until a medium firm ball is formed in cold
water. Cool to 50°C. and beat.
2. Repeat 1, but substitute hard water for the distilled water.
3. Use 20 per cent, or 1/5 cup, of dextrose, and 80 per cent, or 4/5 cup, of
sucrose. Use distilled water and cook until a soft ball is formed in cold water.
What is the temperature? Cool to 50°C. and beat.
4. Repeat 3, but substitute hard water for the distilled water.
5. Repeat 3, but add 200 parts of magnesium carbonate per million parts
of water to the recipe. (This is less than the proportions of carbonates found
in much of the water used in different sections of the country.)
6. Repeat 3, but add 1/64 teaspoon of soda to the recipe.
7. Repeat 3, but add 1 tablespoon of vinegar or lemon juice to the recipe.
Cream of tartar, ^ teaspoon, may be used for the vinegar or lemon juice.
The main principles of sugar cookery are covered, and some are repeated,
in the preceding experiments. Some frostings and some candies have added
substances, like egg white, which retard crystallization. The principles for
cooking are the same as those used in cooking and preparing the candies of
the preceding experiments. However, to have frostings a consistency to
spread and cut well, variations in temperature of cooking from that of
candy may be necessary.
Suggestions for Additional Experiments
1. Prepare chocolate fudge icing and use on cake or cookies. Determine the
temperature to which the sirup should be cooked.
2. Substitute brown sugar for white sugar in icing.