Fudge Disaaaaaaaaaaaaaaaaster

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Fudge Disaaaaaaaaaaaaaaaaster - UPDATE
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Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Fri Dec 07, 12 5:32 pm Post subject: Fudge Disaaaaaaaaaaaaaaaaster - UPDATE

aaaarrrrgggghhhhhh......HEEELLLLLPPPP

I tried making fudge today and followed the 'simple' recipe BUT I just couldn't get the temperature up to a rolling boil of 235-245 deg F!!! It seemed to just stop at 220 and wouldn't go any more.....then it started to burn....what am I doing wrong????? I shoved it into a tin 'just in case' and now have a gooey lump of stuff that would probably glue just about anything together!.....so second question - anything I can do with that to save wasting it?!?!?

Last edited by Faithmead on Fri Dec 07, 12 8:11 pm; edited 1 time in total

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Fri Dec 07, 12 5:37 pm Post subject: Re: Fudge Disaaaaaaaaaaaaaaaaster

Faithmead wrote:

Oh dear

It's not going to help you now I'm afraid but I never bother with measuring the temperature, I just go with how dense it feels when I'm beating it within an inch of its life.

There about a window of a minute or when it's pourable, then it suddenly hardens in the pan and becomes totally unspreadable (but still edible).

Sorry, not much help but for next time maybe ...

EV

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Fri Dec 07, 12 5:37 pm Post subject:
if it tastes burnt bung it - but otherwise I would put it back in a pan and heat it more, stirring all the time, ignoring the thermometer but waiting until it looks a bit 'fudgey' - it probably wont take lot longer.

Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Fri Dec 07, 12 5:54 pm Post subject:

colour it green wrote:

if it tastes burnt bung it - but otherwise I would put it back in a pan and heat it more, stirring all the time, ignoring the thermometer but waiting until it looks a bit 'fudgey' - it probably wont take lot longer.

Oh, OK - that sounds like a plan.....Will let you know what happens

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Fri Dec 07, 12 6:12 pm Post subject:
tbh I think you have to make fudge a few times to get your eye in for when its about ready - but it's fun trying!

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Fri Dec 07, 12 6:38 pm Post subject:
I would thin it down & make a fudge sauce out of it & then start again.

ninat

Joined: 01 Feb 2009
Posts: 606
Location: Scotland

Posted: Fri Dec 07, 12 7:56 pm Post subject:
I had the exact same problem as you! ?due to saucepan choice. I ended up stirring it really fast as it cooked & it dispersed all the burnt bits. It ended up like tablet rather than fudge- the sugar seemed to crystalise, but the children loved it.

Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Fri Dec 07, 12 8:11 pm Post subject:

Thanks all and the update is that I did as ColourItGreen said and put it back in a different saucepan and stirred it all the time. It came to the boil again and I did shove the thermometre back in again just out of interest. OH given task of stirring like a madman whilst I squinted at the thermo

and it DID eventually get to the correct temperature at which point I took it off the hotplate. Tipped it into the prepared tray again and noticed that it had changed colour to a more fudge type colour

.
Left it for an hour or so and then.......tipped it out and the middle part was pretty good - almost fudge, but the outer edge was rather toffee'ish

BUT - tasted OK, so I don't think it'll go to waste.
However, I need to make some PROPER fudge as I want to put it in the painted jar (see Glass Painting Post

) and send it as a Christmas pressie. So.....any more tips very much appreciated. I'd quite like to get it right before I spend a fortune on Double Cream

Thanks again all.

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Fri Dec 07, 12 9:00 pm Post subject:
You missed the most important step. After taking it of the heat allow to cool slightly & then beat it till it starts to thicken. Then pour on to your tray. The cooling allows the crystals to form & the beating keeps them small & well spread. Prob why you had a two stage result.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Fri Dec 07, 12 9:40 pm Post subject:
sounds like you were very nearly there - and now you know what it should look like. keep trying - eating the mistakes is all part of it

Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Sat Dec 08, 12 6:54 am Post subject:

RichardW wrote:

You missed the most important step.

After taking it of the heat allow to cool slightly & then beat it till it starts to thicken. Then pour on to your tray.

The cooling allows the crystals to form & the beating keeps them small & well spread.

Prob why you had a two stage result.

Ahha - OK, thanks RichardW, will give that a go next time.

lettucewoman

Joined: 26 Sep 2006
Posts: 7834
Location: Tiptoe in the Forest!!

Posted: Sun Dec 09, 12 12:57 pm Post subject:

I have been making fudge since I was about 14...I dont use a thermometer, I rely on the old fashioned method of dropping a little offthe wooden spoon into abowl of very cold water...when you pick it up it should form a soft ball between your finger and thumb...hardball is tablet, too soft to roll into a proper ball shape between your fingers and its not quite there...

Take it off the heat and away from the stove immediately it reaches this stage, leave for 10 minutes...then beat hard until its thick and creamy and the surface is DULL,not shiny! Pour quickly into a tin...it can get very stiff,just scrape it out and push it into the tin! Leave to cool,then put in the fridge to cool right down.

I made vanilla, caramel and mocha fudge to sell yesterday...all but three bags gone!!! I make very creamy soft fudge, which isnt everyones favourite, but my customers liked it

Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Sun Dec 09, 12 2:50 pm Post subject:

lettucewoman wrote:

Oooooooo that sounds lovely. Will be 'experimenting again on Tuesday so will follow the guidelines on the posts here

.

Have experimented with Turkish Delight today

, so far so good.....looks pretty but as I HATE Turkish Delight I'll have to get OH to do the taste test when the time comes

Faithmead

Joined: 07 Mar 2008
Posts: 1228
Location: Carmarthenshire/Pembrokeshire border

Posted: Tue Dec 11, 12 12:09 pm Post subject:

Well - had another go this morning and so far, its looking heaps better

so keeping fingers crossed it comes out OK. Followed ALL the advice given here although that beating to a dull finish took some muscles

good exercise though

As for the Turkish Delight -

couldn't get that to set either ....aaarrggghh. Tasted OK apparently but was just too gooey and not firm. Tried boiling THAT again too and it was better but ended up throwing it away. What am doing wrong with that one then

ninat

Joined: 01 Feb 2009
Posts: 606
Location: Scotland

Posted: Tue Dec 11, 12 2:33 pm Post subject:
We made marshmallow last week. It was really soft to start with but after keeping it a few days it developed a nice crust on the outside. It was a huge hit with the children.

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