I've been working on improving a fudge recipe for weeks, and I *still* can't get it right.
I feel like the main problem is that I don't really understand what all the ingredients do specifically, and why you would or wouldn't include them, as well as the amounts/ratios of all of them.
I know for a fact that if I boiled some sugar and water for a while and then left it to cool, that it WOULD create something resembling fudge. So why does every recipe have other ingredients in it?! And how and why can every recipe have a different ratio between everything, even between the sugar and the milk - surely the most fundamental part!?
So, I would be incredibly grateful if anyone could answer any or all of these questions:
- What ratio should the milk and sugar be in? How much difference does it make, and what would happen to the finished product if you made it with an extreme ratio, would it boil down until it was the same anyway?
- What does the butter do when it is added to the recipe? Is it just for flavour? Either way, what amount of butter should be added (how much butter to sugar/milk)?
- Should the butter be added before or after boiling? Every recipe seems to say different, so in other words, what difference does it really make?
- What effect does using different kinds of sugar have? Why do some recipes have a mixture of different sugars, is it just flavour or something else?
- What heat/burner should the fudge be cooked at and for how long? I have a thermometer but it always seems to end up burning or taking a stupidly long time to cook.
- Does the weather *really* make a difference? Some things say that if the humidity is different the fudge will be different, but is it just a matter of taking a different time to cook and turning out the same anyway or something?
- Any other advice?
Please note - I'm not looking for a fudge recipe, I'm trying to learn what fudge IS so I can understand it and be able to do it myself - that's just how my brain works :p
I feel like the main problem is that I don't really understand what all the ingredients do specifically, and why you would or wouldn't include them, as well as the amounts/ratios of all of them.
I know for a fact that if I boiled some sugar and water for a while and then left it to cool, that it WOULD create something resembling fudge. So why does every recipe have other ingredients in it?! And how and why can every recipe have a different ratio between everything, even between the sugar and the milk - surely the most fundamental part!?
So, I would be incredibly grateful if anyone could answer any or all of these questions:
- What ratio should the milk and sugar be in? How much difference does it make, and what would happen to the finished product if you made it with an extreme ratio, would it boil down until it was the same anyway?
- What does the butter do when it is added to the recipe? Is it just for flavour? Either way, what amount of butter should be added (how much butter to sugar/milk)?
- Should the butter be added before or after boiling? Every recipe seems to say different, so in other words, what difference does it really make?
- What effect does using different kinds of sugar have? Why do some recipes have a mixture of different sugars, is it just flavour or something else?
- What heat/burner should the fudge be cooked at and for how long? I have a thermometer but it always seems to end up burning or taking a stupidly long time to cook.
- Does the weather *really* make a difference? Some things say that if the humidity is different the fudge will be different, but is it just a matter of taking a different time to cook and turning out the same anyway or something?
- Any other advice?
Please note - I'm not looking for a fudge recipe, I'm trying to learn what fudge IS so I can understand it and be able to do it myself - that's just how my brain works :p