Hello,
I'm a huge fan of fudge and want to make my own. I've tried many, many times, but evertime the batch fails. I'm using a standard recipe, e.g.:
3 cups sugar
2/3 cup cocoa powder
1½ cups half n'half
1 tablespoon light corn syrup
These ingrediens are boiled at medium heat and the inside of the pan is washed with a baking brush and water. When the mixture has reached 240 F I removed the pan from the stove, added 1/4 cup of soft butter and let it stand undisturbed until 110 F.
This is all fine, I think. At this point my mixture is still smooth and shiny and with no sugar crystals. But when I stir it (gently or very vigorously, respectively) is becomes very grainy and immediately hard.
I've tried different things; e.g. pooring the mixture onto a teflon-coated sheet and then I gently mixed in the butter when it had cooled down. It was thick when I transferred it to the container for further cooling, but when I checked it 30 minutes later it was completely hard and grainy.
I really don't know what to do!? Some recipes call for 15 minutes of stirring during cooling but that will never work for me because of the crystallization.
Am I doing anything wrong? Should the mixture boil on high heat in the beginning and then at medium heat? Should I try boiling it just a little more? Or less? Should I transfer the hot mixture after boiling to a clean pot and cover it while cooling?
I really hope some of you might have some suggestions
Sincerely,
Morten
I'm a huge fan of fudge and want to make my own. I've tried many, many times, but evertime the batch fails. I'm using a standard recipe, e.g.:
3 cups sugar
2/3 cup cocoa powder
1½ cups half n'half
1 tablespoon light corn syrup
These ingrediens are boiled at medium heat and the inside of the pan is washed with a baking brush and water. When the mixture has reached 240 F I removed the pan from the stove, added 1/4 cup of soft butter and let it stand undisturbed until 110 F.
This is all fine, I think. At this point my mixture is still smooth and shiny and with no sugar crystals. But when I stir it (gently or very vigorously, respectively) is becomes very grainy and immediately hard.
I've tried different things; e.g. pooring the mixture onto a teflon-coated sheet and then I gently mixed in the butter when it had cooled down. It was thick when I transferred it to the container for further cooling, but when I checked it 30 minutes later it was completely hard and grainy.
I really don't know what to do!? Some recipes call for 15 minutes of stirring during cooling but that will never work for me because of the crystallization.
Am I doing anything wrong? Should the mixture boil on high heat in the beginning and then at medium heat? Should I try boiling it just a little more? Or less? Should I transfer the hot mixture after boiling to a clean pot and cover it while cooling?
I really hope some of you might have some suggestions
Sincerely,
Morten