What’s the key to making fantastic fudge?

Fudge is classified as a crystalline candy. The goal is to produce very fine sugar crystals by controlling the form and content of sugar, using the correct temperature and stirring correctly. Fudge should be soft but firm with a smooth texture.

The sugar syrup mixture for fudge should be heated to the soft ball stage, which is 234 to 240 degrees. After heating, the mixture is cooled to about 120 degrees. The fudge should not be stirred while cooling. It is important not to cool it too much because it will not form smooth, crystalline fudge. The fudge has a shiny appearance at this point. After cooling, stir the fudge vigorously. This creates a dull finish and a creamy smooth texture with very fine sugar crystals. The fudge should hold its shape when dropped from a spoon. If overbeaten, the fudge will become too hard. This can be corrected by reheating.

Typical fudge contains a dairy ingredient such as milk or half-and-half. Curdling can occur because the acid in the chocolate curdles milk proteins. To prevent curdling, stir the fudge mixture steadily during the heating step.

Marshmallow fudge uses regular marshmallows or marshmallow cream. Marshmallows are made from sugar, egg whites and gelatin. The addition of egg whites and gelatin will coat the sugar crystals and keep them small. This results in creamy fudge.

I’ve always heard that alcohol evaporates when it is cooked? Is that true?

When alcohol is cooked, the general assumption is that the alcohol evaporates.

Researchers at Washington State University put this assumption to the test to see if the final product was free of alcohol.

For the study, six recipes were prepared using various types of alcohol and a variety of preparation methods. The alcohols used included red wine, dry sherry, brandy, crÃme de cacao, and Grand Marnier. Preparation methods included an unbaked pie refrigerated overnight; simmering for 30 minutes; simmering for 2-1/2 hours; oven baking; flambeing; and adding alcohol to a hot sauce.

Results indicated a variety of factors affected the rate of evaporation of the alcohol. These factors included heat intensity, cooking time, and surface area of the cooking pan. The bigger the pan, the more evaporation occurred. The food that simmered for 2 1/2 hours had the greatest evaporation rate. Other factors included exposure to air, types of ingredients used, and when the alcohol was added.

Therefore, when cooking with alcohol, some amount will always remain in the food.

Why do cracks form on banana bread and how can I prevent them?

Cracks in the crust are typical of quick breads, and, from a food judge’s point of view, do not necessarily indicate an unsatisfactory product. However, some people prefer a quick bread without a center crack.

The reasons for a cracked crust are:

1. The large mass of batter in the loaf pan heats slowly. Therefore, it is desirable to allow time for the leavening agent to react, and an increase in volume to take place before the crust sets. When this procedure is followed a baked product with a smooth rounded crust results. When baking is too rapid, a cracked top crust and a more solid crumb will result.

2. Using long, narrow pans will result in a loaf with a crease or small crack on top. Consistency of batter will influence the depth of the crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins, and allows a film of fat and sugar to run toward the center of the crust; thus a shiny line or a sticky crust forms down the center of the loaf.

3. A crack forms because the unbaked batter under the crust “erupts” when the leavening agent reacts.

Here are some baking hints to prevent or decrease the size of a cracked crust:

1. Preheat oven to 350 degrees and bake quick bread as soon as it is mixed.

2. Preheat oven to 375-400 degrees. Cover quick bread and allow to stand at room temperature from 20 to 30 minutes before baking.

3. Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow foil to remain until batter rises and begins to brown, then remove foil carefully so that you do not touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.

Are bread bags turned inside out safe to reuse?

Manufacturers of the bread bags can use a lead base ink for printing the label on the bags. When high acid foods come into contact with the lead ink, the food can become contaminated with lead. In a recent study reported in the American Journal of Public Health, the scientists reported that if vinegar, a weak acid, came in contact with the label printing, 5 percent of the lead in the ink would be dissolved in as little as 10 minutes. Usually vinegar is not stored in plastic bags, but peeled oranges or other acid foods may be.

The risk of lead contamination is not the only problem with using inverted bread bags. What else may have come in contact with the outside of the bread bag — dirty hands, insects, microbial contaminates from other sources?