| T O P I C R E V I E W |
| Luzy |
Posted - Dec 23 2012 : 1:32:19 PM
I don't know what is going on, but my fudge turns out "grainy" because the sugar didn't dissolve. I cooked and stirred until I couldn't stand at the stove any longer! I used a candy thermometer too, and it came to the correct temp. I'm using the recipe that calls for the marshmallow cream. Could it be our high altitude?? Should I use confectioners sugar instead of regular sugar? I've made it years ago in California with no problem.
If anyone has any ideas on how to do this recipe, please let me know! Thanks! Lu
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May I always be the kind of person my dog thinks I am.
http://luzy.etsy.com- My etsy store! |
| 10 L A T E S T R E P L I E S (Newest First) |
| Melina |
Posted - Jan 02 2013 : 10:25:12 AM
Luanne, I have made the Fantasy Fudge in almost every climate and altitude this nation offers, and only once had it turn out rather grainy. Don't know what I did different that time, and it got better after it sat for a few days. I'm just up the road in C.S. and the fudge this year turned out fine. Sorry I can't help. Maybe the marshmallow creme was old?
The morning breeze has secrets to tell you. Do not go back to sleep.
Rumi |
| Luzy |
Posted - Jan 02 2013 : 09:26:16 AM
Thanks everyone for the tips. I didn't know about the wet spoons/pans. I'll for sure keep that in mind on my next attempt. I think I might resort to trying a new recipe too. Again, thanks for your help!
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May I always be the kind of person my dog thinks I am.
http://luzy.etsy.com- My etsy store! |
| Ninibini |
Posted - Dec 30 2012 : 9:23:08 PM
I don't know if this article will help you, girls, but I thought it was interesting.... http://allrecipes.com/howto/perfect-fudge/
I know you must be so disappointed. Hang in there - I'm sure you'll figure it out!
Good luck!
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Marybeth |
Posted - Dec 30 2012 : 7:19:03 PM
Well I made a huge pan of Pumpkin fudge with white chocolate and now I have a huge pan of spoon stuff. Why???? I too used a thermometer and did all that was called for. Oh well. MB
http://www.smallcityscenes.blogspot.com
www.day4plus.blogspot.com
"Life may not be the party we hoped for...but while we are here we might as well dance!" |
| delicia |
Posted - Dec 28 2012 : 08:17:04 AM
I have heard the same thing that Sarah mentioned. |
| edlund33 |
Posted - Dec 28 2012 : 07:56:47 AM
Interesting SarahJ. I've never heard that before. I live near Seattle and make fudge, and other cooked candies when it rains all the time. Otherwise I would have to do my holiday baking during July - August! I do know that divinity is not very popular in this part of the country because of the humidity, but I've never had or heard of troubles with other types of candy.
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
| SarahJ |
Posted - Dec 28 2012 : 06:09:59 AM
What was the weather like when you made it? My grandmother always said that you can't make fudge, pralines or any other candy on a rainy day, because it just won't turn out. No idea why, though...
SarahJ
Farmgirl Sister #116
http://bayoumama.wordpress.com/ |
| soapmommy60543 |
Posted - Dec 27 2012 : 10:33:52 AM
I have a no fail recipe on my blog - you could try that. Blog address in my signature, and you can use the search feature to find the recipe.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
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| sherrye |
Posted - Dec 26 2012 : 7:42:34 PM
one other thing it could be is if you get one tiny bit of water in it it will break and go to sugar. no wet spoons or drips of water. i cook mine in a heavy cast iron skillet. never scrape sides of pan. i rarely stir only to mix so i can check tamp. maybe you are stirring to much? just a thought
the learn as we go silk purse farm
farm girl #1014
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| edlund33 |
Posted - Dec 23 2012 : 9:37:13 PM
Does your fudge recipe call for chocolate? I was having the same problem this year at sea level and wound up changing to another brand of chocolate with a higher fat content. Hershey' did not give good results this year. Another possibility is that your candy got too hot or cooked for too long. I don't know if the elevation would have anything to do with it or not. Maybe someone else who lives higher up will have some ideas.
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
