Fudge questions........

[essenceofeclectic]

I have some very interesting recipes for fudge that have fruit in them.
However I've people say when they try to make fruit fudge it doesn't set.
Is there anyway around this problem? Why doesn't fudge set when fresh fruit or fruit purees are used in the recipe?

If there is a way to make fudges using fresh fruit, when should the fruit be added to the recipe? Would really appreciate suggestions regarding this.

 

[Jeff G.]

Fudge setting is a crystalization of the sugars. I can see where the fruit would impede that. I would wait until the last beating of the fudge when it is starting to set. the crystalization has started. Beat the fruit in at that point.

Of course... I could easily be wrong..