Thank you both very much for your reply. I definitely stirred after it
reached the boiling point so I'm guessing this is why it didn't turn out.
I'll try again tonight with putting the lid on for a few minutes to get the
sugar crystals off the side and I'll also not stir after it reaches boiling
temp.

Thanks again!
Jane

"Scott" > wrote in message
...
> 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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