I am making old fashioned fudge. A penuche recipe. I let the syrup cool to 110 degrees and stir. But as the fudge cools down it does not lose its shine and remains more like a caramel like substance. I can't tell if I am over or undercooking it? Is it possible to get caramel like candy at 234 degrees or so?
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One easy thing to do seems to be, to harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency.
Make sure your fudge was heated up enough in the first place. Here is a good article to help you: www.leaf.tv/
I always use a candy thermometer to 240degrees Fahrenheit ( 100 degrees Centigrade). Turn out perfect!
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