Search results

Hi, I add approximately 6-7 drops of a mixture of essential oils per 50g price of fudge. Is that too much? Can someone get sick with this quantity of essential oils? Thanks

Hi, I mastered pretty much making my fudge. And I swear I can detect a difference in taste at practically the gram level. 20g of butter just isn’t the same as 18g of butter. I don’t know if I should micromanage the quantities to this precision but one thing I have noticed is my fudge tastes...

Hi, I am commercializing a fudge and I want it to be able to stay on the shelf for at least 6-9 months without any mold or bacteria developing in the fudge. To do this, I need to provide a sample of my fudge to the lab and get it analyzed. An inspector will meet up with me to pick up the...

Hi, I am roasting nuts in the oven at about 275C for 40 min. I came across this article: ======= The Bottom Line. Both raw and roasted nuts are good for you and provide health benefits. Both varieties contain similar amounts of calories, protein, carbs and fiber. However, roasting nuts may...

Hi, Is there an app that allows us to select a couple of ingredients and a cooking process and then shows the outcome in terms of composition and appearance? All too often I’m looking to make some sort of a solid bar of something and don’t know what amounts/ingridients to choose to make it...

Hi folks, I am doing a fudge recipe and nothing works !!!! I make sure to dry all my cups and scoops and bowls so there is no humidity whatsoever! I then melt my chocolate in the microwave to approximately 50C. It’s smooth and silky! I add a can of sweetened condensed milk and some yogourt, mix...

Hi, I bought a jar of coconut oil and put it in the fridge. When I pulled it out of the fridge it was hard. So I was still able to scoop out 2 table spoon clumps and mix it in a bowl with sweetened condensed milk. I then put the sweetened condensed milk bowl and the coconut oil in the...

Hi, I am looking to commercialize fudge. So I have adopted making fudge through the microwave using sweetened condensed milk and chocolate along with a few other spices and extract oils. The problem is when I put it in the fridge to set right after I made it and then pull it out after 3-4...

Hello folks! No matter what I try I always see little sugar crystals in my fudge. When I eat it it’s creamy and tasty but every two or three chews I feel a sugar crystal on my teeth as I bite down. I read countless articles and watched countless videos on this topic and I do everything as they...

From Google it says: “ How long does it take for fudge to set at room temperature? about three hours Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.” If I leave it...

Hi, It’s been said over and over to cool the fudge down to 50C before we start beating it. If I do this, the fudge gets very hard after 3 minutes of beating it🤷🏻‍♂️. And it creates bubbles on top after I pour it in the pan. In contrast, if I let it cool down to 60-70C, it’s easier to beat...

Hi, Based on normal portions where one would enjoy fudge, what size should one piece be? Thanks

Ok! What’s going on?? I clip my digital thermometer to measure my fudge and it is submerged about 1cm-2cm in the fudge. I was reading around 112C. I unclipped the thermometer so I can hold it while submerged in the fudge at a slant so to test the temperatures in the middle of the fudge and...

Hello Kitchen warriors 😊 If we want to double a fudge recipe that’s made with the standard ingredients like marshmallows, sugar, corn starch, cocoa powder, chocolate etc… is it ok to just double the quantities without changing the texture or taste?

Hi, Does a glass traditional candy thermometer need to be submerged up to the liquid level line indicated on the thermometer when making fudge? If so, how off ca. You be when only submerging the bulb of the thermometer? Thank you

Hi, The result of my fudge is very tasty! I mix the fudge very very little while it’s cooking. After boiling my fudge to 116C, I let it cool down without mixing it to 110C. Then I mix it with a egg beater for about 30s. I can’t mix it more than that because then it becomes too hard and won’t...

Hi, While I’m cooking my fudge and trying to take it up slowly to 118 C for hard old fashion fudge, I noticed that my digital thermometers have completely different readings then my candy thermometer🤷🏻‍♂️. Please view image below. My latest batch I used a candy thermometer up to 118C and...

Hi, I am trying to make fudge and I have come across a recipe and it’s not bad ! I have read that we shouldn’t mix the fudge as it’s boiling because stirring it will cause crystallization. The problem is I need to stir it minimally at least once or twice to make sure it doesn’t burn. So to...

Hi, Newbie here! I see different fudge recipes made with chocolate and also some made by replacing chocolate by coco powder? Which is the real way ? Consider these two different fudge recipes: Recipe #1 Condensed milk Chocolate chips Butter Recipe #2 Condensed milk Coco powder Sugar...