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MuggleNet | Madam Rosmerta's Magical Recipes | Treacle Fudge

Rosmerta's Recipes - Treacle Fudge




Thanks to Dinah Bucholz for this and her other delicious recipes found in The Unofficial Harry Potter Cookbook and The Unofficial Harry Potter Sweet Shoppe


Hagrid's glue-your-teeth-together fudge turns out to be quite useful after Hafrid's been taken to Azkaban, Harry feeds some to Fang to keep him quiet. Fang can't bark because his fangs are stuck together. Fudge is not foolproof, so it's no surprise Hagrid's didn't come out quite right (Harry Potter and the Chamber of Secrets, Chapter 15).

Making fudge was the "in" thing to do at women's colleges in the 1880's. Can you imagine if that were the case today? Times have certainly changed. We don't know who invented fudge, though some speculate that a batch of caramel came out wrong - it was "fudged" - but it seems it was invented in the United States.


Makes 64 pieces

Ingredients
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 stick (8 tablespoons) butter
  • 1/2 cup heavy cream
  • 2 tablespoons black treacle or dark molasses or blackstrap molasses
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract


Directions:

Step 1: Grease an 8-inch square pan and set aside. Combine the granulated sugar, brown sugar, butter, heavy cream, treacle, and cream of tartar in a medium saucepan. Cook over medium-high heat, stirring constantly, until the butter is melted and the ingredients are combined. Wash down the sides of the pot with a pastry brush dipped in hot water if sugar crystals form on the sides, to prevent recrystallization. Clip a candy thermometer to the side of the pot and continue to cook without stirring until the mixture reaches 240 degrees Farenheit (115 Celsius) on the candy thermometer.

Step 2: Remove the pan from the heat and stir in the vanilla extract. Allow the bubbles to subside and the mixture to cool slightly, about 5 minutes. Remove the thermometer and beat or stir vigorously with a wooden spoon until the mixture loses its gloss and its very thick, 15 to 20 minutes. Scrape the mixture into the prepared pan and smooth on top. You can use a piece of plastic wrap and the palm of your hand to do this.

Step 3: Cool completely before cutting into 1-inch squares.


NOTE: If the mixture gets too hot, the fudge will seize up into a hard, grainy clump when you try to stir it. If it doesn't get hot enough, the fudge will not thicken and will remain a gloopy mess. You can then try to save it by putting it back in the pot with some water (don't worry; the water will evaporate) and reheating it to the correct temperature.





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