Fudge Delight: 8X8 Pan Portion

An 8x8 pan is a versatile kitchen essential, perfect for creating a wide range of delicious treats, from peanut butter fudge to pan rolls and brownies. The volume of an 8x8 pan is approximately 6 cups or 1.5 quarts, assuming a height of 1.5 inches. However, the volume can vary depending on the height of the pan, with deeper pans accommodating up to 8 cups or 2 quarts. It's important to consider the volume when using an 8x8 pan to ensure even and thorough cooking. Additionally, the type of pan, such as glass, ceramic, or non-stick metal, can also impact the baking process.

Fudge recipe

Ingredients:

• 12 oz. package semisweet chocolate pieces (2 cups)
• 2/3 cup sweetened condensed milk (one-half of a 14-oz. can)
• 3/4 cup chopped walnuts, toasted (optional)

Method:

• Line a cookie sheet with parchment or waxed paper and set it aside.
• In a medium-sized microwave-safe bowl, combine the chocolate pieces, sweetened condensed milk, and walnuts (if using).
• Microwave the mixture uncovered on high power for 1 minute.
• Stir the mixture and then microwave for another minute or until the chocolate is melted and the mixture is smooth, stirring every 30 seconds to ensure even heating.
• Stir in any additional desired mix-ins, such as nuts or vanilla extract.
• Pour the mixture onto the prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop it by rounded teaspoons onto the sheet.
• Chill the fudge in the refrigerator for about 30 minutes or until it is firm.
• Cut the fudge into 1-1/2-inch squares. This recipe should yield approximately 24 pieces.

Storage:

The fudge can be stored in an airtight container at room temperature for up to 1 week. For longer storage, it can be refrigerated for at least a month or frozen for up to 6 months.

Tips:

• It is important to use chocolate that you enjoy eating, as the quality and taste of the chocolate will impact the final product.
• If you prefer thicker fudge, you can use a 6-inch pan, and if you want pretty slices instead of squares, a loaf pan can be used.
• To ensure even cooking, it is crucial to use the correct amount of batter or food in your pan. The volume of the pan can be determined by measuring its length, width, and height.
• When measuring the height, focus on the inner height to get an accurate idea of how much the pan can hold.
• For an 8x8 pan with a height of 1.5 inches, you can expect it to hold about 6 cups or 1.5 quarts. If the height is 2 inches, the capacity increases to 8 cups or 2 quarts.
• Parchment paper or non-stick aluminum foil can be used to line the pan for easier removal of the finished fudge.

Enjoy your delicious homemade fudge!

Pan size substitutions

When making fudge or any other recipe, it's important to use the right size pan. Using a different-sized pan can change the depth of the batter, which will affect the cooking time. If you use a larger pan, the batter will be shallower and will bake more quickly. Conversely, a smaller pan will make the batter deeper, and it will take longer to bake.

If you don't have the right size pan, you can substitute it with another, as long as you keep in mind that you may need to adjust the cooking time and oven temperature. For example, an 8 x 8-inch square pan can be substituted with a 9-inch round pan without changing the baking time or oven temperature because they have roughly the same area.

However, if the new pan makes the batter shallower, you will need to shorten the baking time and raise the oven temperature slightly to prevent over-browning. On the other hand, if the batter is deeper in the substitute pan, you will need to lengthen the baking time and lower the oven temperature to ensure the centre is cooked.

• 8-inch round cake pan – 8x4x2½–inch loaf pan
• Three 5x2-inch loaf pans – Two 3x1¼–inch muffin tins or a 12x8x2-inch cake pan
• 8-inch square cake pan – 9-inch round cake pan
• 9-inch square cake pan – Two 8-inch round cake pans or an 8x3-inch springform pan
• Two 8x4x2½–inch loaf pans – 9x3-inch angel food cake pan or 9x3-inch springform pan
• 13x9x2-inch cake pan – Two 9-inch round cake pans or two 8-inch square cake pans

How to measure pan volume

To measure the volume of a pan, you must first determine its dimensions and depth. For the former, always measure from the inside edge to the inside edge of the pan so that you do not include the thickness of the pan in your measurement. For the latter, place a ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, measure straight up.

Once you have these measurements, you can calculate the pan's volume (i.e. how much batter it will hold). To do this, pour pre-measured water by the cupful into the pan until it is filled to the brim. Use a liquid measuring cup to pour the water.

If you are substituting a pan for the one specified in a recipe, you should be aware that using a larger pan will result in a shallower batter that bakes more quickly. Conversely, using a smaller pan will result in a deeper batter that will take longer to bake. The ideal pan substitution is one that keeps the same batter depth as in the original recipe, as this way, you do not have to make any drastic changes in baking times and temperatures.

For example, you could substitute an 8 x 8-inch square pan (which is 64 square inches), for a 9-inch round pan (which is 63.5 square inches), without changing the baking time or oven temperature stated in the original recipe. However, if your new pan makes the batter shallower than in the original recipe, you will need to shorten the baking time and raise the oven temperature slightly to prevent over-browning. Similarly, if your new pan makes the batter deeper, you will need to lengthen the baking time and lower the oven temperature to prevent underbaking.

Fudge preparation

Fudge is a soft candy made from sugar, milk or cream, butter, and flavourings. The process of making fudge can be quite temperamental and tricky as it requires precision, but there are some shortcuts you can take to make the process easier.

Ingredients

The ingredients for a simple fudge are:

• Sugar
• Milk or cream
• Butter
• Flavourings

You can also add mix-ins like nuts or dried fruit.

Method

The traditional method of making fudge involves heating the sugar and milk to the "soft ball stage" of candy-making, which is 240 degrees Fahrenheit or 160 degrees Celsius. This creates a sugar syrup. The butter is then stirred in, followed by any flavourings and mix-ins.

However, there are also "quick fudge" recipes that skip the candy-making process by using alternative ingredients as shortcuts. For example, you can use sweetened condensed milk, which is essentially the sugar and dairy packaged together. Other ingredients that can be used as shortcuts include store-bought frosting, lemon curd, ice cream toppings, Dulce de Leche, or marshmallow fluff.

Pan Size

The size of the pan you use will depend on how thick you want your fudge to be. An 8x8 pan will give you a thicker fudge compared to a 9x13 pan. If you want even thicker fudge, you can use a 6-inch pan. For pretty slices of fudge instead of squares, use a loaf pan.

Pan Preparation

To prepare your pan, you can line it with parchment paper or non-stick aluminium foil. You can also lightly spray the pan or paper with non-stick cooking spray to ensure the fudge doesn't stick.

Storage

Fudge can be stored at room temperature in an airtight container for at least two weeks and up to one month. It can also be refrigerated or frozen for longer storage.

Fudge storage

To store fudge, it's important to keep it from moisture, light, and temperature changes. Depending on the storage method, you can keep fudge fresh for one week to several months.

If you're planning to consume your fudge within one to two weeks, it can be stored at room temperature. To do this, layer the fudge with waxed paper and keep it in an airtight container. Place the container in a cool, dry place, such as a cupboard or pantry, to prevent melting. Fudge stored at room temperature will also ripen over the first 24 hours.

For longer storage, you can keep fudge in the refrigerator for two to three weeks. Make sure to use an airtight container with a good seal. Layer the fudge with waxed paper between each layer to protect it from moisture and air.

If you want to store fudge for an even longer period, the freezer is a great option. Fudge stored properly in the freezer can last for two to three months, and some varieties can last up to a year. To store fudge in the freezer, first wrap it in waxed paper, then in aluminium foil or plastic wrap. Place the wrapped fudge in an airtight container or freezer bag and keep it at the back of the freezer to avoid temperature fluctuations. When you're ready to enjoy the frozen fudge, remove it from the freezer and let it thaw for about two to three hours before consuming.

Frequently asked questions