On Wed, 15 Dec 2004 12:51:03 GMT, "Focksfire"
> wrote:

>I have a wonderful recipe for maple cream fudge. I made it a few years ago
>to put in with Christmas gifts and it turned out beautifully. This year
>I've made it twice, and both times it comes out "sugary". Why is this
>happening? I've combined the sugar, cream, and butter and brought that to
>236 degrees. Once it reached that temp, I've taken it off the stove and let
>it sit until it is approx 110 degrees (luke warm) I then tried to stir it
>until it lost it's gloss, but by this time it is very sugary. :-(
>
>Can you let me know what' I'm doing wrong?

Hi Jane,

Here's a trick I picked up from "Grandma" when she was posting here. While
the syrup is rising to 236, put a lid on the pan for 5-10 minutes. The
condensation will "rinse" any stray sugar crystals off the sides of the
pan, and the fudge should turn out creamy. I hope this helps.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_