I've just recently been introduced to the world of fudge, and it's an interesting area of expertise. I've made three batches so far, with wildly varying results in terms of consistency (almost perfect, caramel, powder), and so I need a bit of guidance here.
I like to read up on techniques and instructions before I get into the making of food, but the directions for fudge seem to vary almost as wildly as my results.
Some articles say that after bringing the fudge up to soft ball stage, you need to immediately stir it until it sets up, others say to let it sit undisturbed for 10 minutes or so, until it hits 110F, before starting to stir. Some say to stir constantly while it boils, some say as soon as it starts to boil to stop stirring completely. I've seen others that tell me not to put the butter in until after soft ball stage, since apparently it covers the crystals and prevents them from dissolving, and recipes that say to lump everything together in the beginning.
Needless to say, it's very bewildering to me.
One of the recipes I tried:
Maple Cream Fudge, Recipe Maple Cream Fudge
I stirred until it reached soft ball stage (didn't lower the temp, though), and then let it rest in a cool water bath (still in the pot of course) for 10 minutes. This water bath was suggested by a friend of mine who makes fudge. Well, after the 10 minutes, I stuck my candy thermometer into it, it read about 110F, but it was about the consistency of Mack's Toffee, so I was unable to stir it at all. Basically what resulted was a slab of caramel that stays solid only as long as it's in the fridge, and melts when you pick it up.
Is there anyone who can clear this up for me?
I like to read up on techniques and instructions before I get into the making of food, but the directions for fudge seem to vary almost as wildly as my results.
Some articles say that after bringing the fudge up to soft ball stage, you need to immediately stir it until it sets up, others say to let it sit undisturbed for 10 minutes or so, until it hits 110F, before starting to stir. Some say to stir constantly while it boils, some say as soon as it starts to boil to stop stirring completely. I've seen others that tell me not to put the butter in until after soft ball stage, since apparently it covers the crystals and prevents them from dissolving, and recipes that say to lump everything together in the beginning.
Needless to say, it's very bewildering to me.
One of the recipes I tried:
Maple Cream Fudge, Recipe Maple Cream Fudge
I stirred until it reached soft ball stage (didn't lower the temp, though), and then let it rest in a cool water bath (still in the pot of course) for 10 minutes. This water bath was suggested by a friend of mine who makes fudge. Well, after the 10 minutes, I stuck my candy thermometer into it, it read about 110F, but it was about the consistency of Mack's Toffee, so I was unable to stir it at all. Basically what resulted was a slab of caramel that stays solid only as long as it's in the fridge, and melts when you pick it up.
Is there anyone who can clear this up for me?