"Mysterious Family Fudge Recipe Leaves Descendant Baffled: 'Dad's Dog Food' Exposed A family heirloom recipe has been passed down through generations, but its secrets remain shrouded in mystery. Dubbed 'Dad's Dog Food' by the family's children, this enigmatic fudge recipe has been a staple in the household for years. Despite its innocuous name, the fudge itself is anything but ordinary. With a unique texture that's both gritty and crumbly, this sweet treat defies description. The family's attempts to reverse-engineer the recipe have been met with limited success, and now they're turning to the public for help in solving the mystery. The recipe, which has been revised multiple times, calls for a surprisingly small amount of dairy and a peculiar combination of ingredients. With its low sugar content, high corn syrup ratio, and unconventional cooking method, 'Dad's Dog Food' is a true culinary enigma. As the family shares their recipe and photographs, they're hoping that someone out there will be able to shed light on the secrets behind this beloved family treat. Can you help crack the code and uncover the truth behind 'Dad's Dog Food'?"
My family has a fudge recipe we call "Dad's Dog Food," and from the moment I knew it was different I always wondered what it actually was. Before my brother and I renamed it as kids, my dad's family just called it "fudge." It is not like any fudge I have ever eaten, or seen, or even heard of. There is very little dairy, only 2 tablespoons of butter, no milk or cream, evaporated or otherwise. The texture is... gritty? Sometimes you can really feel the sugar crystals; but the best version of it, it almost crumbles in your mouth and melts. There's no chewiness at all. It's hard to describe because I haven't had anything similar to this texture before. Maybe the closest is the grainy texture of the brown sugar see's candy (Milk Butterscotch Square). But also nothing like that. Imgur Post w/ Pictures Here is the recipe, it's been revised a few times as I watch my dad make it. Please help me solve this ancient mystery. Dog food: 2 squares chocolate (2 oz baking chocolate) 2 cups sugar (cs-sug ratio important) 2 (+½?) 4 tbsp Corn syrup 1/2 cup or more water Pat of butter (more than this, like 2 tbsp?) Splash of vanilla extract Pot to cook it in Ancient marie calendar pie tin to cool and eat out of Put half of butter in pan on very low, melt. Put chocolate in pan, use butter as buffer. Melt. Add in sugar, syrup, half the water. Use the dry sugar to scrape up the chocolate from the bottom and sides of the pan. Need to completely dissolve sugar before cooking at higher temps, otherwise seed crystals. More water = easier dissolve BUT more time boiling off. Scrape bottom and sides constantly. Low and slow or you'll burn chocolate. Cover and boil on low, condensation washes sides (supposedly). Uncover and turn it up slightly. Want small bubbles, not violently. Cook until light syrup, softball stage. The drips from the spoon should form long strands before dropping off. Softball should not be grainy or crackly. Kill heat, stop boil. Lay 5 thin butter wafers (rest of butter) on top, do not stir. Let butter melt in, wait until cooler. Add in vanilla extract, should not boil upon hitting fudge. Cover and let sit, grab pie tin. Carefully stir in butter, avoid if at all possible. Wait until thicker consistency and glossy, then whip it. It should turn a lighter color as you whip air into it and interrupt the sugar crystallization. Put in pie tin before fully set up, goes quick. Before it fully sets up and goes in the fridge, score it so it breaks apart easier. Can always start over, put back in pan and add water to dissolve. Go to hardball stage for ice cream shell. Tip: more corn syrup makes it gluey, sticks your teeth together and never fully sets up. Less and it just reverts into chocolate-flavored sugar. (Edit: spelling) submitted by /u/TerrifyingTurtle [link] [comments]
