Try this Sweet Potato Pie Fudge recipe, or contribute your own.
- Carbohydrate 124.045517500044 g
- Cholesterol 455.737500156972 mg
- Fat 206.689692559219 g
- Fiber 5.38672507190704 g
- Protein 19.3566750006206 g
- Saturated Fat 109.288050037504 g
- Serving Size 1 1 recipe (865g)
- Sodium 1152.25800042054 mg
- Sugar 118.658792428137 g
- Trans Fat 16.9294600041455 g
- Calories 2372 calories
Step-by-step
- Line a 9x13 bake dish with parchment paper.
- Combine all of the ingredients ( except the walnuts) in a large pot, and place over medium heat.
- Let the ingredients melt, and stir continuously.
- Once the mixture is nice and smooth, turn the heat up to medium high.
- Stir, and let the candy mixture get up to 240 F. ( not 260 F as stated in the video..).
- Remove the candy mixture from the stovetop, add it the walnuts, and stir.
- Pour the mixture into the parchment paper lined bake dish, and let cool.
- Once completely cool, cut the fudge into desired shapes.
- Enjoy!
Confectionery science dictates that doubling or halving a sugar-and-fat suspension alters the thermal mass, requiring strict adherence to temperature milestones rather than relying solely on visual cues. When blending mashed sweet potatoes with white chocolate chips, evaporated milk, and sugars, the moisture content of the tuber directly affects crystallization rates. Precise heat management prevents scorching the dairy solids while driving off excess water until the mixture reaches the soft-ball stage.
Adapting Batch Sizes and Thermal Mass
Altering the volume of ingredients in a fudge recipe disrupts how heat transfers through the pot. Cutting quantities in half reduces thermal mass, meaning the mixture reaches 240 degrees Fahrenheit much faster and risks overcooking into a hard, brittle candy. Conversely, doubling the batch extends cooking time, increasing the probability of sugar graining if crystals form on the sides of the pan. Use a heavy-bottomed pot to distribute heat evenly across different batch sizes, and clip a digital candy thermometer securely to the side without letting the probe touch the bottom surface. Stir continuously with a heat-resistant silicone spatula to maintain a uniform temperature throughout the viscous suspension.
- If the thermometer reads below 238 degrees Fahrenheit after cooling, the fudge will remain too soft to hold its shape.
- Store finished fudge in an airtight container at room temperature for up to one week, or refrigerate for up to three weeks.
- Substitute unsalted butter at a one-to-one ratio if salted butter is unavailable, adding a quarter teaspoon of fine salt to compensate.
