SlowCook66
Cook
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 avoid the sugar from getting crystallizations I’ve read that adding a few drops of Lemon juice or some cream of tartar or some corn syrup would help crystallization to not form.
However, in my fudge recipe I already have corn syrup, should I also add a few drops of lemon and some cream of tartar to address minimizing sugar crystallizations or am I just being redundant and should just stick with the corn syrup only?
Thanks
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 avoid the sugar from getting crystallizations I’ve read that adding a few drops of Lemon juice or some cream of tartar or some corn syrup would help crystallization to not form.
However, in my fudge recipe I already have corn syrup, should I also add a few drops of lemon and some cream of tartar to address minimizing sugar crystallizations or am I just being redundant and should just stick with the corn syrup only?
Thanks