I'm using a heavy pan, good chocolate and it is plenty cold outside. The house is not humid. I make sure the candy therm. is not touching the bottom of the pan. My mom makes the same recipe and it turns out great. When i make it the taste is the same but the fudge feels rough on your tounge like toothpaste Why?
2007-12-07 04:52:57 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
You have large sugar crystals.
1. Did you use some corn syrup?
2. Also, do you cook until the sugar mixture reaches 240 F, take off the heat and wait until the temperature drops to (I think it's 110F, but Alton Brown uses 130F) before you start stirring like mad?
3. Is your candy thermometer calibrated? It should read 212 F (100 C) in boiling water.
2007-12-07 05:13:47 · answer #1 · answered by Dave C 7 · 0⤊ 1⤋
Are you making sure to keep the sugar from crystalizing around the sides of the pan?? You can use a pastry brush with warm water and using as little water as possible just run it around the sides to keep any sugar from crystalizing there.
Also, depending on your recipe when you're to the point when you're just letting it cook and not stirring if you bump the pan or if any sugar crystals fall into it it will make it grainy.
***BlueSea said not to get the sugar crystals from the side of the pan... every recipe & article I've ever read about making fudge suggests doing this. I didn't say dump water in it. I said to use as little water as possible but a damp pastry brush. See the following websites.
2007-12-07 05:01:28 · answer #2 · answered by Kristin 3 · 0⤊ 1⤋
Do NOT scrape the sides of the pan when boiling it and don't stir the slurry too much.
And do not use water on the sides of the pan. Water is the enemy of sugar when making candy.
2007-12-07 05:03:18 · answer #3 · answered by BlueSea 7 · 0⤊ 1⤋
I think your tasting the sugar that has not been heated to the right temperature. You might need to stir it a little more when cooking.
2007-12-07 04:59:27 · answer #4 · answered by Anonymous · 1⤊ 1⤋
You either stirred the mixture while it was cooking, or you scraped down the sides, or you shook the pan.
2007-12-07 05:14:12 · answer #5 · answered by gg 7 · 0⤊ 1⤋
make sure you use a wooden spoon to stir. Metal spoons can cause the grainy texture.
2007-12-07 10:46:28 · answer #6 · answered by toryroseq 1 · 0⤊ 1⤋
You just need to cook it longer for the sugar to dissolve all the way!
2007-12-07 04:58:53 · answer #7 · answered by Anonymous · 0⤊ 1⤋