Perhaps some explaining is in order. The first compliment came from my candy-loving boss. If there is any candy or chocolate in the building he will find it, and eat it. Which is fine, until I want an Oreo… and they’re all gone. He is always telling me I should go into business as a candy-maker. I don’t know how I should take that, since he’s my chemistry boss…
The second of the two comments came from my coworker. Last year, we were a small group of chemists, but by mid-year we had ballooned to a much larger bunch. Competition for the sweets and snacks that I brought in became more and more cutthroat. The compliments turned from praising to degrading, especially when others were within earshot. A little reverse psychology warfare was being played and it continues today.
Adapted from Chocolate and Confections
The orange version of these tastes exactly like one of those frozen dreamsicle pops. The strawberry fudge is just like a strawberry creamsaver, so good. This can be made by hand or with a stand mixer. If you are stirring by hand then be sure to have a strong spoon ready! The first 30 seconds are going to be tough!
You might notice the texture difference between the strawberry (top) and orange (bottom). The orange sugar base was cooked to a slightly higher temperature (251) and took on a more firm texture. The strawberry was cooked to 248 and is softer, it needed to be stored in the fridge. I also think I added too much strawberry puree and have decreased the amount in the recipe below.
2 cups sugar
¼ cup corn syrup
¼ cup heavy cream
½ cup milk (2% or full fat)
½ tbsp vanilla extract
1 tsp salt
2 tbsp orange juice concentrate (or 1 ½ tbsp strawberry puree)
Combine sugar, corn syrup, heavy cream and milk in a pot with tall sides. Clip on your candy thermometer and heat over medium. Whisk the entire time until the temperature reaches 248 °F. Add the salt and vanilla extract in the last few seconds.
|Whisk quickly! It will bubble a lot.|
|See how shiny it is?|
|See how not shiny it is now?|