Weighing the Options: Quick & Smooth vs. Slow & Crunchy Fudge

Coco-Lime Fudge on Scale
Earlier this year, I shared how my experimenting lead to some delicious unexpected fudge. And here I am, less than three months later, stumbling upon another surprisingly yummy  bright green take on this sweet treat.  Fudge making has always intimidated me, but it's proving easier than ever these days. My latest discovery, Coco-Lime Fudge, is the quickest, smoothest, easiest most colorful fudge you will ever make, without even trying! It takes less than 3 mins to make and you only need 3 things!

In Quantitative Chemistry weighing and measuring are essential. Before weighing chemicals, one must tare the vessels they will be housed in, even if it is a thin sheet of weighing paper. Performing a tare ensures that only the weight of the chemical is obtained for more accurate measurement and calculation. This is done by simply placing the empty vessel on the scale and setting it to zero before adding the substance. However, before weighing, especially in glassware, it is necessary that the dish is completely dry, after being washed clean, because water will affect the weigh or even denature the chemical being analyzed.  Residual water can easily be dried by placing the glassware (or baking pans) in an oven for a few minutes. As simple as that may seem, one should never, never, underestimate a drop of water!

Here's why... I baked some Coconut Cake Pops and was going to cover them in yummy Coco-Lime Chocolate.  I pulled a ceramic mug off of my dish drainer and there were a few droplets of water in it, but I was about to melt some chocolate... I didn't think it would hurt at all...
Green Candy Melts Before
Candy Melts after Melting with Water After

I added Green Candy Melts and a little flavoring (oil based) and stuck it in the microwave for about 30 seconds (in 10 second intervals until melted). Then, using one side of a chopstick, I began to stir the chocolate to reduce the clumps... And boy was I wrong!  Interestingly, my chocolate began to clump even more, and not in the way it looked before. Thinking maybe it needed to be a little warmer, I put it back in the microwave for another 10 seconds and attempted to stir again. To my surprise it began to clump even more.... (See image on the right)

Glob of Fudge before drying
Not knowing what to do with this clump, and realizing that I would never be able to dip my cake pops in it and get the result I wanted, I scooped the glob on to a piece of parchment paper (see image on the left) and folded it into a log and allowed it to dry for a day. After it dried I sliced it and it was divine!  This fudge, because of its candy melts base, just melts in your mouth! My friend who tried the fudge in my By Products of Red Velvet Peppermint Production post was also on the scene to sample this one. He was able to pick up the Coco-Lime flavor and loved it too.

Fudge after drying

1/4 pound of candy melts
2 - 4 drops of candy flavoring (add nuts or coconut pieces if you'd like)
1/4 tsp water

Put half of the water in the base of a ceramic/ glass bowl or mug and add chocolate and flavoring. Stick it in the microwave for about 30 seconds (in 10 second intervals until melted). Once chocolate is melted mix until clumps form. If the mixture needs more clumping add the remaining water drip by drip mixing thoroughly after each addition. Lay out on parchment paper and allow to dry.

While this fudge was easier than the peppermint one, it really comes down to the texture you prefer. Do you like biting into your fudge our have large chunks of fudge fall away on your tongue?

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