I have a sugar thermometer but no matter how long I let the mixture simmer, it never reached the right temperature (soft ball). So I turned the heat up and then it just burned the pan and I had to throw the whole lot away. Anyone suggest where I went wrong (apart from trying in the first place LOL!)
2006-10-02 23:03:23 · 6 answers · asked by aussiepom 3 in Food & Drink ➔ Cooking & Recipes
Don't use a thermometer, have a glass of cold, iced water and periodically drop small amounts(teaspoon or so) of the mixture into it throughout the boiling period. When a small, 'soft ball' is formed then it's done! (You should be able to pick up the ball of fudge and it should keep it's shape)
You must keep the heat low and gradually the sugar will dissolve and start to boil. It'll seem like an eternity. Patience is a virtue when making fudge/toffee/jam etc.
You shouldn't mix fudge once it's started to boil. Don't ever be tempted to turn the heat up or the mixture will catch. It'll get there - eventually!
2006-10-02 23:28:53 · answer #1 · answered by Emma C-R 2 · 0⤊ 0⤋
You should have used a double boiler,or used a pan slightly larger on the bottom with some water and a smaller pan on top stirring the whole time,it wouldn't have burned.We all have made mistakes in the kitchen.You can make great fudge in the microwave.
EASY MICROWAVE FUDGE
18 oz. semi-sweet chocolate pieces
1 can sweetened condensed milk
1 c. chopped nuts (optional)
Put chocolate and milk in microwave-safe dish. Microwave 2 minutes on high. Stir in nuts. Stir in lightly until smooth. Turn into foil or wax paper lined 9" square pan. Chill 2 hours. Cut into pieces.
Good luck!
2006-10-03 06:46:00 · answer #2 · answered by DB 3 · 0⤊ 0⤋
Easy Fudge recipe
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
2006-10-03 06:26:26 · answer #3 · answered by Vintage-Inspired 6 · 0⤊ 0⤋
Don't worry so much about the temp, just bring it to a boil use a timer and keep mixing so you don't burn it :]
P.S. if you burn it you can still save the rest as long as you do not scrape the bottom layer.
2006-10-03 06:10:12 · answer #4 · answered by Anonymous · 0⤊ 0⤋
bit of a fudge up then lol.
2006-10-03 06:11:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
use the microwave
2006-10-03 06:56:52 · answer #6 · answered by Heidi W 2 · 0⤊ 0⤋