Focksfire wrote:
> 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.

My old-fashion fudge recipe (BH & G) calls for 1 tsp. corn syrup. In
addition, every recipe I've ever seen says to generously butter the
sides of the pan - that keeps the sugar from sticking and making
crystals later. The BH & G recipe says to stir if necessary while the
candy is reaching soft ball (incidentally, I think it's 234, not 236,
although that shouldn't make a lot of difference). I regularly swipe
down the insides of the pot while the candy is cooking, and use a
silicone spatula to do it. I've never made fudge that crystallized.

Stirring while it's cooking will NOT make it sugary and grainy. I
would guess you're not buttering the pot before putting in the
ingredients, and you need to add that little bit of corn syrup like
another poster said.

Also, do NOT move, jiggle, or disturb the candy while it is decreasing
down to 110 degrees - that will nearly always make it sugary and
grainy.

N.