So at work, I am responsible for making fudge. I am new to fudge making and the recipe at work is great but does not have a final cooking temperature, it has a general temp of around 234ºF-236ºF. I have read in my chocolate & confections textbook that I got in school that the temperature varies from recipe to recipe. I make mostly chocolate-based fudge at work, and the recipe is originally from a higher elevation than I am currently at (I am at sea level). My questions are should the fudge be cooked to a higher temperature due to the decrease of elevation? if so by how much? What is a good final cooking average temperature for chocolate-based fudge?
Fudge Questions
- Thread starter mClark
- Start date
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You want a soft-ball stage, which is 236/238. Don't think altitude will affect anything as long as you get to that stage.
