> wrote in message
...
>I would like to be able to make "chewy" fudge as commercial fudge
> appears to be.
>
> Using a basic fudge recipe I seem to be able to make "old fashioned"
> fudge which is soft but not chewy. I don't have a sugar thermometer,
> but seem to be getting a bit more reliable in noticing the soft ball
> stage by manual, "cold water", means.
>
> In this article from 2004 the poster says that fudge should not be
> chewy, which is what happens if you put corn syrup in it. I quite like
> the chewyness of some commercial fudge, and would like to be able to
> reproduce it. But here in the UK it's quite hard to get corn syrup.
> Would adding another sugar syrup such as Golden Syrup add the
> chewyness. Must I obtain corn syrup? Or is there another solution?

Maybe commercial fudge is chewy because it sits around a while before you
buy and eat it.