HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Got a problem with my fud...

Tue Jun 19, 2012, 04:02 PM

Got 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

9 replies, 1561 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 9 replies Author Time Post
Reply Got a problem with my fudge. (Original post)
oneshooter Jun 2012 OP
cbayer Jun 2012 #1
oneshooter Jun 2012 #2
oneshooter Jun 2012 #3
cbayer Jun 2012 #5
Warpy Jun 2012 #4
eppur_se_muova Jun 2012 #6
Graybeard Jun 2012 #7
susanna Jun 2012 #9
Staph Jun 2012 #8

Response to oneshooter (Original post)

Tue Jun 19, 2012, 04:10 PM

1. Are you using a candy thermometer?

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.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to cbayer (Reply #1)

Tue Jun 19, 2012, 04:19 PM

2. Yes I am.

but am cooking it direct. Perhaps I will try a DB this time.

Thanks!!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to cbayer (Reply #1)

Tue Jun 19, 2012, 04:47 PM

3. Got some going now. Very low heat, regular stirring with a small whisk

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!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to oneshooter (Reply #3)

Tue Jun 19, 2012, 05:00 PM

5. Best of luck.

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.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to oneshooter (Original post)

Tue Jun 19, 2012, 04:56 PM

4. Powdered sugar has starch in it and won't work.

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.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:20 PM

6. Slow cooling --> big xtals; fast cooling --> very fine xtals

Too fast --> syrup.

Try cooling in a different dish -- metal vs ceramic, e.g.

Just from knowing chemistry, not really based on cooking experience.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:21 PM

7. I found good tips at this site:

.
.
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.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Graybeard (Reply #7)

Wed Jun 20, 2012, 12:25 AM

9. Yep! It's the same with making caramel.

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...

Reply to this post

Back to top Alert abuse Link here Permalink


Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:43 PM

8. I make fudge in a big, cast iron skillet,

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.



Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread