| T O P I C R E V I E W |
| Amie C. |
Posted - Dec 28 2009 : 10:51:17 AM
Up to now, I've had good luck in my cooking experiments, but I think I may have met my Waterloo...fudge! I always heard that it was tricky, and now I know it. I tried making it for the first time yesterday and had to dump two batches. Everything seems to be going great, but then I beat it, and beat it, and beat it, and it never sets.
Can anyone help?
The recipe I'm using calls for sugar, corn syrup, milk (I'm using skim), butter, vanilla, and unsweetened baker's chocolate. I heat the first three to 230 degrees, cool it down to 160, add the butter, vanilla, and chocolate, and stir until the temp drops to 130, at which point I start beating. The fudge seems creamy and thick, but it never changes from glossy to dull and stiff.
What am I doing wrong? |
| 12 L A T E S T R E P L I E S (Newest First) |
| Amie C. |
Posted - Jan 04 2010 : 07:13:15 AM
I kinda suspect I'm not cooking it long enough. I was going strictly by temperature because I didn't know how to check for the softball stage for real.
But I've also been hearing from friends that the recipe works for them if they don't stir AT ALL until the mixture has cooled off completely. That seems weird to me...if the recipe says stir, shouldn't I stir? That's why I'm thinking to try a different recipe. But I probably won't get to try again until next weekend. |
| Bear5 |
Posted - Jan 03 2010 : 5:40:57 PM
I'll eat that fudge set or not! That is my weakness. One of my best friends brought me homemade fudge for Christmas. I had company over the same day, those people ate all but three bites of my fudge! LOL. I called my friend begging for more fudge. She did come through with the fudge again. So good. Melanie, I'll try that recipe. Sure sounds yummy!
Marly
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross |
| sherrye |
Posted - Jan 03 2010 : 4:38:36 PM
i am with diane. i bet its not cooked long enough. i also know you can not use a wet spoon or any moisture in the fudge once it reaches the soft ball stage. if you are testing for softball by dropping fudge in a glass of cold water and using the same spoon to stir the fudge will sugar. not good. temp is everything when making candy. chocolate and water do not mix. just a thought sherrye |
| coffeemom |
Posted - Jan 03 2010 : 3:55:33 PM
I'm also thinking it may be the skim milk. Unfortunately, many of these recipes need the "fat" that we remove to have a healthier lifestyle. I say, if you're making fudge, throw that lifestyle out the window (temporarily), and make your recipe. Eat in moderation, and get rid of it!!!!! Then go back to your healthy ways. It's ok to occasionally treat yourself, just don't lose your head.
coffeemom #833 |
| melanie47601 |
Posted - Jan 03 2010 : 08:50:32 AM
Oh shoot! Beating fudge by hand is hard work! Have you tried the recipe that calls for marshmallow cream? I know some people may not look at that fudge as being the real deal, but it's the easiest to make- no beating required.
Here's the recipe in case you don't have it and are interested in trying it:
3 Cups white sugar 2/3 Cup evaporated milk 3/4 cup butter 1- 12 oz pkj semi-sweet chocolate chips
1- 7oz jar marshmallow cream 1 cup chopped nuts (optional) 1 tsp vanilla
Combine sugar, butter and milk. bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Stir until well bleded. Pour into a buttered 13x9 inch pan. Cool. Cut into squares.
Some people choose to lightly butter their pan, before puring in the hot fudge, but I line my pan with aluminum foil and the lightly grease the foil. But the only time I make fudge is right before Christmas because I give it for gifts. The aluminum foil saves alot of time in cleanup. Also the recipe will work well for a peanut butter fudge. Instead of using 3 c white sugar, use 1 and 1/2 cups white sugar and 1 and 1/2 cups brown sugar. And in place of the chocolate chips use 1 cup of peanut butter.
Hope this helps. Hugs~Melanie
Be the kind of woman that when your feet hit the floor each morning the devil says "Oh Crap, She's up!"
Blog~ http://wheelsarealwaysturning.blogspot.com/
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| Amie C. |
Posted - Jan 03 2010 : 07:50:01 AM
I'm beating the fudge by hand with a whisk. (I don't have any electric mixers). I beat it for the full half hour, after which the recipe said to try putting it in the fridge. Still didn't set!
I know it seems terribly wasteful to throw away fudge sauce, but the only way my husband "lets" me make fudge is with the understanding that most of it will be leaving the house to be eaten by other people ;)
I'm going to try a different recipe. I've got lots of chocolate and I'm not giving up! |
| Rivergirl_2007 |
Posted - Jan 02 2010 : 12:21:26 PM
Does your recipe call for a certain amount of corn syrup? I know I have put in too much and it would never set up. Some is good - it helps with emulsification, but too much is worse than none. |
| Diane B Carter |
Posted - Dec 28 2009 : 4:36:05 PM
Are you sure you cooked it long enough? I also use electric beaters and beat it until it looses it's shine. I make it all the time and sometimes it stays soft or worse gets to hard to fast. Practice, and never throw it away unless you burnt it. My mom would reheat it in the mirco-wave and re beat it. worked for her. Good luck.
Hope all your days are Sunnydays.
dianebcarterhotmailcom.blogspot.com |
| Sarahpauline |
Posted - Dec 28 2009 : 12:55:42 PM
Ive given up on those kinds of fudge recipes. The easiest one in the world calls for a bag of semi sweet chips, a can of sweetened condensed milk and a few tablespoons of butter. Melt it together, ad a pinch of salt and a tablespoon of vanilla and pour it into a pan. Always works.
Not all those who wander are lost...
www.SarahPauline.com
www.AbraxasBaroque.com |
| melanie47601 |
Posted - Dec 28 2009 : 12:20:19 PM
Are you beating it long enough? It can take a little while, kind of like divinity. At least that has been my luck with it.
Melanie
Be the kind of woman that when your feet hit the floor each morning the devil says "Oh Crap, She's up!"
Blog~ http://wheelsarealwaysturning.blogspot.com/
Swap Blog~ http://mels-swapshop.blogspot.com/ |
| tribalcime |
Posted - Dec 28 2009 : 11:41:07 AM
Dont dump your batches..save them to heat in microowave with a tiny bit of milk maybe ..and use as a syrup on ice creams and even dip fruit in .
http://www.tribalhorse.blogspot.com ..... http://www.tribalbarter.blogspot.com ( items for sale here ) |
| tribalcime |
Posted - Dec 28 2009 : 11:39:57 AM
You might try adding a bit of peanut butter to the fudge..soemtimes it wills et on up that way.
http://www.tribalhorse.blogspot.com ..... http://www.tribalbarter.blogspot.com ( items for sale here ) |
