Temperature FUDGE - Post Holiday Considerations?

Question

My 1st fudge following this Hershey's Rich Cocoa Fudge recipe.
http://www.hersheys.com/recipes/recipes/detail.asp?id=5303&page=1&per=10&keyword=cocoa%20fudge

Appeared OK, looked ok, family liked it, quite a sugar/chocolate rush.
Q's:
Attempting to reach 234 F temp was a struggle.
Skimped on the Saucepan size -- used 3qt instead of 4qt (not intentionally)
Result: The lava-like slow bubbling approached the ridge. To keep it from overflowing, I lower fire --resulting in a reduced boil, but also reduced temp Increase flame yielded overflow threat again.

Did this a couple of times, -- a yo-yo- effect on the boiling glob.
Near end of this exercise, I put fhe flame High -didn't come up to rim this time & temp didn't increase further.
Didn't reach desired temp at this time but thought I might have hit it during the yo-yo effect -- or missed it by 1 or 2 deg's
Q1) Had I not reached temp, would it have set up properly ?
Q2) Did yo-yo have effect on quality ?

Thank YOU

Answer 1

It is a bad idea to skimp on the pan size. However the answer to proper temperature is No, it needs to reach proper temp. I have made this fudge many times. It sometimes will never set up (if it is too humid/rainy) or it may get grainy (I sub a little corn syrup for some of the sugar and it helps). The "lava like" boiling is normal. I do not believe the "yo yo" effect had much influence on the finished product.

It is normal for the fudge to boil up and then down. That is one indicator that it is getting close.

Another method is to drop a small drop into a cup of cold water. If it forms a "soft ball" it is done. Careful not to get any water into the fudge as it will cause it not to set up properly.

This is my favorite fudge. My mom made it every year growing up.
We also add a glob of peanut butter, at the end with the butter Yummy! Congratulations on successfully preparing a tempermental candy like this. I have had it not harden at all (eat it with a spoon, its still yummy). I have had it set up and get too dry (use it as a mix in to ice cream). I can never toss chocolate ;-)

Answer 2

Yes. The "Yo-Yo" effect did affect the final product. You need to cook fudges at a slow heat and in a LARGE pot! Cooking too fast will crystalize the sugar. Not reaching the desired temperature will result in soft fudge. There are some sites online about cooking fudge. Good Luck!

Answer 3

I have no clue!!!