"cathy" > wrote in message
...
> On Thu, 14 Dec 2006 22:49:34 -0800, "King's Crown"
> > wrote:
>
>>
>>"Reg" > wrote in message
y.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.
>>
>
> Y'know, I think I have a problem with the instruction "reduce heat and
> simmer". You don't want it to just "simmer" you want it to boil fairly
> vigorously. It should take no more than 10 minutes to reach a soft
> ball stage. Try it without reducing the heat, keeping the candy at a
> rolling boil. You may have better luck that way.
>
> Cathy

Thank you Cathy for the tip. I am going to try again today and see if I can
make a full fledge batch of fudge. The kids said yesterday's 2nd batch
tastes really good, so it's not a waste at least.

Lynne