In article >,
"Focksfire" > wrote:

> Hi Folks
>
> 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?
>
> Thanks, I appreciate your help!
> Jane

Don't let it sit!
You have to beat it while it is still hot until it has cooled!

I never use a candy thermometer. Mom taught me to stir it over the heat
until it reaches a "soft ball" stage. You periodically drip drips of the
fudge into a glass of cold water. Once it stays together and forms a
soft ball, it's ready to remove from the heat.

Place the pan into a bowl of cold water and beat it until it thickens,
then quickly spread it out in to your form pans to cool.

--
K.

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