Cooking & Baking
Related: About this forumGot a problem with my fudge.
Been using Mom's formula for fudge. Can't seem to get it to smooth out. The finished fudge seems "grainy" as if the sugar did not all melt and combine. I have tried cooking longer. at a lower heat, but am afraid of scorching it.
Been thinking of substituting powdered sugar for granulated.
Any ideas?
What is the formula for such a substation?
Oneshooter
cbayer
(146,218 posts)Sounds like your sugar didn't completely melt.
I generally use a double boiler (to prevent the scorching you describe) and a thermometer. It takes a long time.
oneshooter
(8,614 posts)but am cooking it direct. Perhaps I will try a DB this time.
Thanks!!
oneshooter
(8,614 posts)We'll see how it works.
Oneshooter
I don't eat fudge, diabetic, but I am going to send a "travel package" to our Son and Family. He is transferring to Fort Hood from Fort Drum, and I always send a box of goodies to them for the trip. Fudge and Molasses Oatmeal cookies this time!
cbayer
(146,218 posts)I stopped making it because *we* (and by we, I mean he) don't need it.
You can't really make just a little.
Hope your son's move works out for him.
Warpy
(111,480 posts)What a lot of people do for smoother fudge is use corn syrup.
However, the most important item is a candy thermometer. The various tests in cold water aren't all that accurate but the thermometer always is.
Just be careful: hot sugar doesn't burn, it obliterates.
eppur_se_muova
(36,317 posts)Too fast --> syrup.
Try cooling in a different dish -- metal vs ceramic, e.g.
Just from knowing chemistry, not really based on cooking experience.
Graybeard
(6,996 posts).
.
http://allrecipes.com/howto/perfect-fudge/detail.aspx
They mention not stirring hot fudge (crystallizes the sugar). Sometimes the problem isn't that we are doing too little but rather working it too much.
I hope this helps.
susanna
(5,231 posts)Caramel can grain up on you in a second if there are sugar grains along the sides of the pan to connect to. I use a brush with water on it to keep any stray grains of sugar liquefied, at least along the sides of the pan. Seems to work. Though I've never tried it with fudge, it might be something to consider...
Staph
(6,258 posts)using the recipe that used to be on the Hershey's Cocoa box.
I've found that, as long as I don't scrape down the sides of the skillet, it won't get grainy. I stir in the center, use a cup of cold water to see when I hit the softball stage, and I end up with yummy, smooth fudge.