"Reg" > wrote in message
. net...
> King's Crown wrote:
>
>> Thanks Reg for the tips on how to test my thermometer as I was wondering
>> how to do it. It is definitely suspect. 2nd batch of fudge is done and
>> after 45 minutes it was only at 220 degrees not the 234 and I was trying
>> the old school way of dropping balls of fudge into cold water. This
>> batch though seems too soft. I'm going to keep going until I get this
>> right. Keep the tips coming.
>
> Yep. 45 minutes sounds too long. We have an instrumentation
> problem here, methinks. Give the calibration test a
> try. You may find your thermo is shot.
>
> Now we know what to get Lynne for Christmas...
>
> --
> Reg
>
I tested it with the boiling water and it climbed right up to 212 degrees F.
So, I don't know what's going on. The 2nd batch of fudge is cooled and
holding shape well. It pretty tasty too. It is on the soft side, but I
tested stacking 2 rows on a plate and they haven't formed into one. haha.
I'll check again tomorrow before I put any on the cookie trays. The 2nd
recipe I used was different as I had no more unsweetened chocolate, but I
did have some cocoa powder.

Old-Fashioned Chocolate Fudge
Yields: 60 servings

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

1.Grease an 8x8 inch square baking pan. Set aside.
2.Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then
bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir
again.
3.Place candy thermometer in pan and cook until temperature reaches 238
degrees F(114 degrees C). If you are not using a thermometer, then cook
until a drop of this mixture in a cup of cold water forms a soft ball. Feel
the ball with your fingers to make sure it is the right consistency. It
should flatten when pressed between your fingers.
4.Remove from heat. Add butter or margarine and vanilla extract. Beat with a
wooden spoon until the fudge loses its sheen. Do not under beat.
5.Pour into prepared pan and let cool. Cut into about 60 squares.