Turtle Fudge | Swanky Recipes (2024)

FAQs

What is the flavor of turtle fudge? ›

I have always loved the classic turtle flavors of chocolate, caramel, and nuts. So when it came time to make the perfect Christmas sweets recipe, I knew it had to revolve around them. This Turtle Fudge layers rich chocolate, pecans, and creamy caramel to create a rich, decadent bite.

Beat the mixture

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

The green sea turtle has always been considered the best tasting.

The popular saying about turtle meat at the time that still holds to this day is that turtle is made up of a miscellany of meat, seven kinds—shrimp, goat, pork, fish, lamb, beef, and chicken. Of course, it is all turtle meat, yet the blend of these meat flavors remains within the flesh.

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.

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

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).

Most of the time fudge is consumed within the first week... however, if you plan on keeping it past the 3 week shelf life then you can freeze your fudge for up to a year by following this simple process. Wrap your fudge in an air-tight container.

How do you describe high quality fudge? ›

Principles of quality fudge

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

The story goes, a baker was trying to make chocolate caramels. However, they didn't get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that's how the candy got its name. The first recorded mention of fudge came from 1888.

Fudge and the F-bomb do not have the same meaning, even if you use it in the manner you might use an F-bomb. You are actually being more polite, in your expression of upset or distaste.

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Whether it's chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice. ...

A lot of people compare it to chicken but it's more along the line of pork with a bit of a seafood edge. Like squirrel, most people who try snapping turtle for the first time are utterly surprised with just how good it tastes. It has a firm texture, similar to rabbit, with a very distinct and slightly sweet flavor.

Three ingredients that can perk up any palate or day, Turtles ^® clusters are bursting with crunchy pecans, creamy caramel, and all wrapped up in luscious chocolate. The taste of the original caramel nut cluster is made to delight.

However, others — like Chef Cody Carroll (per The Takeout) — admire the meat for its mouth feel and offer more details. He said, "Turtle has the advantage of having an incredible meaty, beefy flavor with an extremely unique texture... think alligator or squid."

The turtle pie got its name due to the caramel, chocolate and pecans that are used to top the pies, which are said to have a similarity in flavor to that of DeMet's Turtles, which use similar ingredients.