Hi N

I'll try your suggestion of adding the corn syrup although my recipe doesn't
call for it. I'll also try buttering my pot before adding my ingredients.

Thanks very much
Jane

> wrote in message
oups.com...
>
> 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.
>