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Cooked Fudge - Page 3

post #31 of 43
sweetreasures,
Your comments were reassuring. Thanks.

"Let it sit a few minutes and stir" How long do you let it sit? How do you know when to start stirring? How long do you stir?

"I have never been able to let it cool to 110 degrees or even stir it until it is no longer glossy. It becomes too thick to stir and it does become too crumbly to try and pour out." Those are some of my problems.

kimmers, Thanks for that recipe--it looks delicious. I might give it a try soon.
BUT I am determined to make "cook to the soft-ball stage" fudge! I may use a ton of sugar and chocolate in the process, but I will succeed!

The ironic thing here is that I don't even like fudge, and neither does anyone in my family. But I must conquer it!
post #32 of 43
Well if you are trying to stir that fudge until it is no longer glossy its a wonder you haven't broken your wooden spoon in it.

You need to stir just until it starts to loose its gloss, for most recipes it takes me about 10 minutes.

To speed up the cooling, i place the pan of fudge into a sink of ice water about 1 inch or so deep. It doesn't take that long and no i don't let it cool to 110 probably more like 140 to 160 the bottom of the pan should be able to be lukewarm to the touch. I place the pan on my lap and get stirring. Have the pan that you are transferring to ready to go and keep it handy, when the fudge it starting to hold its shape in the pan and you will see the gloss just start to fade get it transfered fast.
post #33 of 43
Thank you, peg818.
I tried to be a good girl and follow directions. I guess I have to be a rebellious fudge maker! When I get enough time, I'll try again!
post #34 of 43
Oh and don't try to make this on a rainy day. For some reason it just doesn't work if you do.
post #35 of 43
cutthecake: I'm not sure how long I let the fudge sit and don't recall the temp - maybe not more than 10 minutes and then stir until it just starts to thicken up but thin enough to get it out of the pan. Pretty much like Peg818 said.

I try not to make candy on rainy days either but I just can't help myself and keep trying at least once each year to do so. My almond toffee still turns out ok but it's just on the edge of burning even though I keep turning the temp down. No one else can tell the difference but I can.
post #36 of 43
The Fudge Chronicles continue...
Early on Day 3.
Nope. No fudge. A burned mess in the pan and a rock-hard blob. I seem to remember something from long, long ago. For an accurate reading, a candy thermometer is supposed to be submerged at least two inches in the liquid, and that isn't happening in my pot/thermometer configuration. So I went off to buy a new thermometer.
post #37 of 43
The Fudge Chronicles...........
Later on Day 3.
Scrubbed pot to remove burned mess. Bought more sugar and cocoa powder. Couldn't find a new thermometer.

Batch 4 produced an edible fudge! Not great--kind of coarse, but not gritty. I guessed at the temperatures, didn't follow directions too precisely and produced a passable fudge. Go figure.

I re-tested my thermometer. It doesn't want to register above 204* or so. THAT explains a lot!
Thanks to everyone who offered suggestions. I'm going to make the perfect batch of fudge one of these days.
post #38 of 43
I have used the Hershey's recipe since I was a kid... learned it from my mom, who used it for many years before me. LOVE that fudge! Anyway, I never let it cool after soft ball stage. Just add the butter and vanilla and start beating the daylights out of it. And I don't watch for it to lose its gloss... I go more by texture. When it's ready to pour, it will stay somewhat separated as the spoon passes through, rather than flowing right back together. Then pour it into a buttered pan/dish/plate (I use a glass pie plate). It'll be ready to cut and gobble up as soon as it's cool. icon_biggrin.gif
post #39 of 43
Oh, yeah, I forgot to add... you mentioned one batch burned... that's just from the burner temp being too high. Make sure you keep it fairly low. And remember that you need to stir constantly while it cooks.

Hope you get a great batch soon... it's well worth the work!
post #40 of 43
Thanks, DSmo.
I can't help wondering why there is so much room for variation with these recipes. The Hershey's web site says to follow directions "exactly", but that didn't seem to work.

The batch that burned probably did so because I cooked it forever (maybe 45 minutes). My thermometer wasn't budging, but I had the flame very low.
post #41 of 43
Yeah, I don't use a thermometer. I have tried it in the past, but it never worked out. I just check for the soft ball when it looks ready. Unfortunately, I have no idea how long that takes. I've never checked the clock. And the only time I've ever had the fudge burn was when the heat was too high. Cooking too long doesn't usually burn it, it just changes the texture of the final product (it'll come out harder and more dry). But you're right... it is odd that the recipe says to follow directions precisely, yet everyone seems to have their own variation and success.
post #42 of 43
I can make jellies and jams with no problems. Fudge is killing me!
post #43 of 43
The Fudge Chronicles, 2012.
I decided to try again. This is one very expensive experiment.

The fudge hardened in the bottom of the saucepan, and I had to add water and boil the mass until I could remove it. Then Brillo, Brillo, Brillo.

I just bought the digital thermometer that someone recommended earlier in this thread, but I haven't used it yet. Today is damp and rainy...guess I'll have to wait for a better fudge-making day. Some of you have said the weather doesn't matter. With my record, I can't take any chances.
I WILL make edible fudge!
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