Candy Cane Fudge Recipe - Perfect for Christmas (2024)

FAQs

What is the secret to perfect fudge? ›

Cane: Is like the staff used by the shepherds in caring for sheep. Jesus is our “Good Shepherd.” The Color Red: Is for God's love that sent Jesus to give his life for us on the cross. The Stripes: Remind us of Jesus' suffering-his crown of thorns, the wounds in his hands and feet; and the cross on which he died.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

One legend suggests that an Indiana-based candymaker shaped the peppermint stick into a “J” shape to represent Jesus, with the white stripe symbolizing the purity of his birth and the red stripe later added to acknowledge the blood he shed on the cross.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

This hard candy was shaped so it would resemble a “J” for Jesus or, turned upside down, a shepherd's staff. He made it white to represent the purity of Christ.

In 1847, he made a candy to symbolize Christ. The cane's "J" shape stands for Jesus; when turned upside-down, it becomes a shepherd's staff. The white color signifies purity; the red represents Christ's blood, shed for the world's sins, and three red stripes symbolize the trinity.

Some say that the red-and-white colors of the candy cane have religious Christian origins—the white candy is said to represent the purity of Christ and the red stripes are said to signify the blood of Christ.

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.

Why is my old fashioned fudge not hardening? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

The white of the cane can represent the purity of Jesus Christ and the red stripes are for the blood he shed when he died on the cross. The peppermint flavor can represent the hyssop plant that was used for purifying in the Bible. However, all of these meanings were added to Candy Canes after they had become popular. 9.

If we choose to follow Him, He will gently lead us to safety and peace. The red stripes on candy canes symbolizes Christ's sacrifice and the white background, His purity. Reflection: Lord, you came to shepherd and guide us. Gently guide us to the path of salvation at times when we may wander.

The big mystery is when confectioners started to add peppermint to candy canes, which were a Christmastime treat. The unconfirmed legend of the candy cane itself is that a German choirmaster asked the candy maker to add a shepherd's crook to the candy stick to remind kids of the nativity scene, but nobody really knows.

Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.

Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.