SUCCESS!!! I hope...

This week marks the true beginning of the madness.  Even though the Fair and the food competition don't start until next week, I have to get cracking now.  One of the divisions that I've always entered is Suzette's Candies, which consists of multiple fudge categories and various other candies.  Unfortunately the competition is on a day that I didn't ask off for work, so I have to turn it during the early entry day on Sunday.  I've always made at least one fudge for this division, but haven't generally been that successful at it.  Ironically, the only recipe of mine to make it into the State Fair Cookbook is for Peanut-Choc-Scotch Fudge lol!  Every year I try to improve my fudge-making technique, but it's proven to be pretty difficult.

But now, I have a secret weapon.  I found a book called "Oh, Fudge!" which I posted about a couple of weeks ago.  It not only has fantastic fudge recipes, but it goes into thorough-yet-understandable detail of the steps to making the perfect fudge.  I've looked up tips before - don't stir it otherwise it will get grainy, that sort of thing - but this truly lays it out step by step and, most importantly, it works.

Well, I just made what I think/hope is my best batch of fudge yet.  It's Kahlua Mocha Fudge (it's okay if you're salivating at the thought of it, I did too), and this time around I managed to get it damn near perfect.  You have to understand that I've been defeated the past couple of days by epic failures, so it was important to me and my mental health that I get this one right.  I knew the flavor would be great because of the ingredients, so it was up to me to get the texture right.  And honey, I think I finally did it.  I not only got it right on soft-ball stage, but I let it cool just enough and beat it (which hurt my arm, let me tell you) until it lost its proverbial gloss - a step I've never really been able to master.  When I poured it into the pan, I could tell that I had stopped just short of making it caramelize which I believe is exactly the way it should be.  You want it to be thick and dense enough to set up correctly, but overdo it and you get a caramel/praline-like substance instead (which happened with the first batch I made last week).  In short, I'm hoping this could be the one.  It's setting in the fridge right now, I'm almost too nervous to cut it lol!

In other news, I also found success last week in my Butterbeer Cupcakes (I think I already posted about it?  I'll check.)  On top of that, my method for making Golden Snitches was a success!  Here's a picture of the bad boys:

The concept is pretty simple: Malted milk ball, wrapped in fondant, colored with edible spray and adorned with caramel wings.  I went the easy route and bought pre-made fondant, partially because I've never made it and don't want to deal with it, partially because I was too lazy ;)  The caramel wings were surprisingly easy.  All it takes it 1 c. sugar, 1/2 c. water and a little salt!  I found the basis for it here.  Boil it to an amber color (caramel stage) and using a spoon, line it onto a piece of parchment paper, starting with a single long line for the top of the wing and then adding/spreading caramel back and forth to create the bottom "feathering."  They'll at least catch the judges eye if nothing else lol!

UPDATE:
The verdict is in on the Kahlua Mocha Fudge.  I was so scared to cut into it because it just seemed too perfect, it was like if I cut into it suddenly there would be some huge flaw and the whole thing would be ruined.  Thanks to some encouragement from my mom over the phone, I went ahead and delved into it.  It didn't crack, it cut smoothly, and there is no grainy-ness on the inside.  So far so good.  Then I tasted it, and WOW!  It had a nice density, yet practically melted in my mouth as I ate it.  It was delicious!  I think it's safe to say that this is definitely the best fudge I've ever made.  I seriously cannot get over it!  Here's hoping the judges appreciate it as much as I do!!!