2006-12-08 00:32:00 · 7 answers · asked by utbronco 1 in Food & Drink ➔ Cooking & Recipes
You have to have precise temperatrure measurement while cooking fudge, keep a contstant stirring going while heaqting, and make sure there is no scrap of impurity in the cooker around which sugar crystals can form.
2006-12-08 00:42:19 · answer #1 · answered by chocolahoma 7 · 0⤊ 0⤋
The fudge I make is made with Marshmellow fluff! Believe me it doesn't go sugary. It is sugary.
2006-12-08 08:44:31 · answer #2 · answered by wondermom 6 · 0⤊ 0⤋
if the fudge has become sticky and runny like a melted tootsie roll then it was exposed to too much moisture. if you don't get the temperature to 136 degrees then your fudge won't set right and the sugar won't bond correctly. you probably had the sugar's temp too high
2006-12-08 08:47:01 · answer #3 · answered by chris 2 · 0⤊ 0⤋
Did you let the sugar and evaporated milk and butter (in the beginning) boil when stirring it for 5 min.?
2006-12-08 09:58:36 · answer #4 · answered by LadyT 2 · 0⤊ 0⤋
Thats all its made of ...sugar. When it starts to dry out I guess it goes back to sugar! Have a good day!
2006-12-08 08:36:46 · answer #5 · answered by raney1979 2 · 0⤊ 0⤋
remember that when you are using receipts from this answer section to use Fahrenheit temperatures in US and not centigrade as in one of the receipts on this blog.
2006-12-08 08:53:13 · answer #6 · answered by Donald W 4 · 0⤊ 0⤋
Didn't cook it long enough!!!
2006-12-08 17:45:05 · answer #7 · answered by tiny 3 · 0⤊ 0⤋