In article >,
"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?

Well, you didn't post the recipe, so that makes it much harder to
analyze.

I'm guessing that by "sugary" you mean grainy like sugar and not simply
sweet. The fudge is crystallizing. You're getting seed crystals before
the fudge cools down, and these form the basis for larger crystals that
ruin the texture.

Seed crystals can be formed as the mixture is heated by undissolved
sugar on the sides of the pot; you get rid of these by brushing the
sides down with a little hot water, or covering the pot for a couple of
minutes when it reaches a boil (condensation washes the sugar crystals
back down).

Many fudge recipes call for the addition of a small quantity of a
monosaccharide like corn syrup, which interferes with crystallization.
Some people feel that this is heresy/cheating, but it works just fine,
and I don't think it detracts from the fudge's quality.

Seed crystals can also form due to agitation once the solution becomes
supersaturated. Don't stir after the mixture comes to a boil, and
certainly not after it reaches 236 F. If the pot is jarred when it's
taken off the heat, crystals can form. If you have a gas stove, turn the
heat off and leave the pot where it is. If you have electric, move the
pot VERY GENTLY. In either case, make sure the pot, and the stove
itself, isn't jarred during the cooling phase.

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