Metal Around Fudge

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Metal Around Fudge

by Dodo
(Chicago)

Is it safe to use metal around fudge?

Stirring fudge after boiling is tiring. Is there a problem with putting my fudge into my heavy duty mixer and letting it do the heavy work?

The mixer bowl would be metal. Have you heard a problem with metal coming in contact with fudge? One cooks it in a metal pan, so I am wondering what problem I might encounter with my metal mixing bowl.

Hi Dodo,

I agree that stirring fudge is tiring. I always try to get my husband involved in that part of the process to give my muscles a break. :)

I don't know of any reason why you can't put the fudge into a mixing bowl - glass, metal, or plastic. I am not aware of any problem of having metal around fudge.

You would need a fairly heavy duty mixer to handle the stiffness of fudge, but if you have one, GO FOR IT!

Let us know how you find it - easier or not worth it.

Now, I'm drooling for some fudge myself! :)

~Angie

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Metal Around Fudge

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Metal Around Fudge
by: Dodo

The recipe I hope to make is called "Aunt Bill's Fudge" and was recently recommended to me. I found it online and want to try it. It appeared in the Oklahoma City newspaper many years ago. My friend said it is so much work so cut the pieces small. It is not a chocolate fudge. I hope to make it this season.

Aunt Bill's Fudge
by: Angie

Hi Dodo,

I've never heard of Aunt Bill's Fudge. Why not share the recipe here? We'd love to see it, and oher's might like to give it a try.

It doesn't matter that it isn't chocolate. We love ALL sweets. :)

Let us know how your holiday treats turn out.

~Angie

Metal Around Fudge
by: Dodo

Aunt Bill's Brown Candy

Very rich!

6 cups white sugar, divided
2 cups heavy cream
1/2 teaspoon baking soda
1/2 cup butter
1 teaspoon vanilla extract
2 pounds pecan halves or pieces

DIRECTIONS
Butter a 9x13 inch dish and a medium, heavy saucepan.
In the buttered saucepan, combine 4 cups sugar and the cream. Have ready.
In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.

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Submitted by: Dodo

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Aunt Bill's Brown Candy Very rich! 6 cups white sugar, divided 2 cups heavy cream 1/2 teaspoon baking soda 1/2 cup butter 1 teaspoon vanilla extract 2 pounds pecan halves or pieces DIRECTIONS Butter a 9x13 inch dish and a medium, heavy saucepan. In the buttered saucepan, combine 4 cups sugar and the cream. Have ready. In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.) Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes. Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.

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Metal Around Fudge

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