Fudge is a crystalline candy and controlling the sugar solution crystallization is the key to delicious, smooth fudge. One of the most important aspects of any candy is the final texture. Temperature separates hard caramels from fudge and tiny microcrystals of sugar in fudge gives fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time.
2 - large eggs
1/4 - cup butter or margarine, melted
1 - teaspoon vanilla extract
1 - cup buttermilk
1 - cup all-purpose flour
1/2 - teaspoon baking powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/4 - teaspoon ground nutmeg
3/4 - cup sugar
1/2 - cup cocoa
1/2 - cup chopped walnuts (Optional)
1/4 - cup semisweet chocolate mini-morsels (Optional)
- Combine first 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until foamy (about 2 minutes). Add buttermilk, mixing well. Set aside
- Combine flour and next 6 ingredients; gradually add to egg mixture, beating at low speed just until blended.
- Stir in walnuts and mini-morsels, if desired
- Bake in a preheated, oiled waffle iron until done.
Yield: 18 (4-inch) waffles