Hey, you candy masters, you!
So, Liza’s fudges look awesome, and I’m seriously thinking of making the maple and the vanilla this year.
However, I have a few questions, if anyone has any thoughts:
Subbing milk + butter for heavy cream - this is the “real” question:
I have a lot of leftover milk in the freezer—can I substitute milk + butter for heavy cream? (This butter would be separate from the butter sometimes added after the fudge is cooked and cooling—I would still add that butter at that point in time.) I’ve seen fudge recipes that use milk rather than heavy, and others that use evaporated milk, so I’m thinking it’s possible.
1 c. heavy cream = 238 g = 88 g fat
1 c. milk = 244 g = 8 g fat
1 stick butter = 113 g = 91 g fat
So, I wonder if I could sub about 7.5 T butter (about 107g) + .5 c milk (122 g) for 1 c. heavy cream? It’s be 129 g and have 88g fat. [Small update: Oddly enough, I am seeing a heavy cream substitute on the net (including the Land-O-Lakes site—as 1/3 c butter, 2/3 c milk ... hmmmmm? Doesn’t seem the right fat balance.]
Some other sort of curiousity-type, less relevent questions:
For the vanilla (and other fudges that use sugar) I wonder if it works better, also, to simply melt the sugar (alone) to a liquid and then add warm cream to it, so you don’ thave to worry about crystals on the edges of the pan?
Stirring fudge without first cooling
I have seen several “real” fudge recipes where the fudge is cooked to soft ball, then stirred immediately. I find this very odd. What do you make of it?