I can not get my fudge to harden.
recipe below
chocolate fudge recipe
2 cups sugar
2/3 c milk
1/3c cocoa
2T butter
2T corn syrup
1/4tsp salt
1tsp vanilla
Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
saucepan over med heat.stirring constantly,until chocolate is melted and
sugar is dissolved.cook stirring occasionlly,to 234*F on candy
thermometer.
Remove from heat add butter.Cool,without stirring to 120*f.Then add
vanilla:beat continously with wooden spoon for 5-10 minutes until,no
longer glossey.Spread in pan and cool until firm.
All help needed.Please reply to the newsgroup.
Thank you very much
Barbara

In article >, Barbara
> wrote:

> I can not get my fudge to harden.
> recipe below
> chocolate fudge recipe
> 2 cups sugar
> 2/3 c milk
> 1/3c cocoa
> 2T butter
> 2T corn syrup
> 1/4tsp salt
> 1tsp vanilla
> Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> saucepan over med heat.stirring constantly,until chocolate is melted and
> sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> thermometer.
> Remove from heat add butter.Cool,without stirring to 120*f.Then add
> vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> longer glossey.Spread in pan and cool until firm.
> All help needed.Please reply to the newsgroup.
> Thank you very much
> Barbara

Hi Barbara,

I use almost the same recipe, just with 2 squares of baking chocolate
instead of the cocoa and corn syrup (a change which I recommend). I
don't know that change will help though.

It should take at least about ten minutes to get to the soft ball stage
(which I guess is 234 degrees) over very low heat. The appearance of
the boiling fudge begins to change at that point although the effect is
very subtle.

You should try dropping a small amount of the fudge liquid (once it has
cooked for ten minutes) into clean cold water and see if you can easily
form it into a soft ball with your fingers. If it does then 1) it's
done, and 2) it should definitely harden.

Ignore any instructions about not getting any crystalline deposits
from around the edge of the cooking fudge into the fudge when you cook
and beat it. Those crystals act as nucleation sites for the
crystalline structure of the fudge as it cools. If you had no crystals
at all in the beating (very difficult) the fudge would be too smooth
(in my humble opinion - and that of all the people hanging around at
Christmas waiting to get some of mine!).

If you are at high altitude, say above 3000 ft, then things change.
But if I recall properly (it was 33 years ago[!] when I lived in
Albuquerque) the problem is the other way around - I seem to recall
pans full of chocolate cement!

Good luck and Merry Chocolate Christmas,

Rocky

Oh, by the way, if it wasn't obvious, I don't use a thermometer at all.

Do be sure the thermometer's tip isn't touching the bottom of the pan
under the fudge - it could read higher than the actual temperature of
the liquid and perhaps give the result you experience.

Rocky

Sorry, my fudge isn't supposed to harden, so I cannot help. But I love spoon
fudge...

Had to talk about fudge, think I need to go get some.

"Barbara" > wrote in message
...
> I can not get my fudge to harden.
> recipe below
> chocolate fudge recipe
> 2 cups sugar
> 2/3 c milk
> 1/3c cocoa
> 2T butter
> 2T corn syrup
> 1/4tsp salt
> 1tsp vanilla
> Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> saucepan over med heat.stirring constantly,until chocolate is melted and
> sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> thermometer.
> Remove from heat add butter.Cool,without stirring to 120*f.Then add
> vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> longer glossey.Spread in pan and cool until firm.
> All help needed.Please reply to the newsgroup.
> Thank you very much
> Barbara

"Barbara" > wrote in message
...
> I can not get my fudge to harden.
> recipe below
> chocolate fudge recipe
> 2 cups sugar
> 2/3 c milk
> 1/3c cocoa
> 2T butter
> 2T corn syrup
> 1/4tsp salt
> 1tsp vanilla
> Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> saucepan over med heat.stirring constantly,until chocolate is melted and
> sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> thermometer.
> Remove from heat add butter.Cool,without stirring to 120*f.Then add
> vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> longer glossey.Spread in pan and cool until firm.
> All help needed.Please reply to the newsgroup.
> Thank you very much
> Barbara

What do you mean "harden"? How soft is it?

Fudge isn't supposed to become hard; it should easily hold its shape,
but you should be able to compress it between your fingers if you
squeeze.

BTW, I've come to like Alton Brown's version:

Chocolate Fudge
Recipe courtesy Alton Brown

Recipe Summary

Prep Time:*10 minutes
Cook Time:*30 minutes

Yield:*64 (1-inch) pieces
*
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan,
combine the sugar, chocolate, 1 1/2 tablespoons of the butter,
half-and-half, and corn syrup. Over medium heat, stir with a wooden
spoon until sugar is dissolved and chocolate is melted. Increase heat
and bring to a boil. Reduce heat to medium-low, cover, and boil for 3
minutes. Remove the cover and attach a candy thermometer to the pot.
Cook until the thermometer reads 234 degrees F. Remove from the heat and
add the remaining butter. Do not stir. Let the mixture cool for 10
minutes or until it drops to 110 degrees F. Add vanilla and nuts, if
desired, and mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Let sit in cool dry area until firm. Cut
into 1-inch pieces and store in an airtight container for up to a week.

Episode#: EA1G05

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Mine, is spoonable at room temperature.
it drips slowly when held upside down, and I mean slowly.
My kind of fudge.

"Scott" > wrote in message
...
> "Barbara" > wrote in message
> ...
> > I can not get my fudge to harden.
> > recipe below
> > chocolate fudge recipe
> > 2 cups sugar
> > 2/3 c milk
> > 1/3c cocoa
> > 2T butter
> > 2T corn syrup
> > 1/4tsp salt
> > 1tsp vanilla
> > Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> > saucepan over med heat.stirring constantly,until chocolate is melted and
> > sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> > thermometer.
> > Remove from heat add butter.Cool,without stirring to 120*f.Then add
> > vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> > longer glossey.Spread in pan and cool until firm.
> > All help needed.Please reply to the newsgroup.
> > Thank you very much
> > Barbara
>
> What do you mean "harden"? How soft is it?
>
> Fudge isn't supposed to become hard; it should easily hold its shape,
> but you should be able to compress it between your fingers if you
> squeeze.
>
> BTW, I've come to like Alton Brown's version:
>
> Chocolate Fudge
> Recipe courtesy Alton Brown
>
> Recipe Summary
>
> Prep Time: 10 minutes
> Cook Time: 30 minutes
>
> Yield: 64 (1-inch) pieces
>
> 2 3/4 cups sugar
> 4 ounces unsweetened chocolate
> 3 tablespoons butter, plus more for greasing pan
> 1 cup half-and-half
> 1 tablespoon corn syrup
> 1 tablespoon vanilla extract
> 1 cup chopped, roasted nuts, optional
>
> Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan,
> combine the sugar, chocolate, 1 1/2 tablespoons of the butter,
> half-and-half, and corn syrup. Over medium heat, stir with a wooden
> spoon until sugar is dissolved and chocolate is melted. Increase heat
> and bring to a boil. Reduce heat to medium-low, cover, and boil for 3
> minutes. Remove the cover and attach a candy thermometer to the pot.
> Cook until the thermometer reads 234 degrees F. Remove from the heat and
> add the remaining butter. Do not stir. Let the mixture cool for 10
> minutes or until it drops to 110 degrees F. Add vanilla and nuts, if
> desired, and mix until well-blended and the shiny texture becomes matte.
> Pour into the prepared pan. Let sit in cool dry area until firm. Cut
> into 1-inch pieces and store in an airtight container for up to a week.
>
> Episode#: EA1G05
>
> Copyright © 2003 Television Food Network, G.P., All Rights Reserved
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

In article <IphYb.2346$lQ2.1449@okepread02>,
"Damon" > wrote:

> Mine, is spoonable at room temperature.
> it drips slowly when held upside down, and I mean slowly.
> My kind of fudge.

Sounds like fudge sauce, not fudge.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

thicker than that
"Scott" > wrote in message
...
> In article <IphYb.2346$lQ2.1449@okepread02>,
> "Damon" > wrote:
>
> > Mine, is spoonable at room temperature.
> > it drips slowly when held upside down, and I mean slowly.
> > My kind of fudge.
>
> Sounds like fudge sauce, not fudge.
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

i've made this recipe before, almost the same exact one, 'cept my
directions are slightly different.

(i don't see your original message, and you've probably gotten tons of
good advice already. but all this talk about fudge being "spoonable"? i
might call intended-to-be-fudge but turned-out-to-be-spoonable-stuff
something that starts with an 'f', but it's not 'fudge'! =)

anyway, did you use a thermometer? (if so, did it get up to 234?) i use
a 2-qt pan for this recipe, that may've been the problem, especially if
it didn't get to the right temperature.

(if you haven't made fudge before), it might be taking more work than
you're expecting - the beating at the end. it should say "until no
longer glossy and one arm has already fallen into the pot". i usually
beat mine until it's just starting to set up in the pot, and then work
like crazy to get it out fast enough. (with more experience, i should be
able to beat until just before this stage, but i don't' make fudge too
often.)

also, since i know my fudge is going to set up, i usually don't pour
into a pan, but just onto a sheet of wax paper. however, my directions
say pour this recipe into an 8" square pan - i'm guessing that'd be much
thinner than pouring into a loaf pan.

the first "real" fudge i made was peanut butter, and it said cool to
110. so, for all the "add butter and cool to XXX without stirring"
recipes, i cool to 110 instead of 120.

good luck ...

> "Barbara" > wrote in message
> ...
>
>>I can not get my fudge to harden.
>>recipe below
>> chocolate fudge recipe
>>2 cups sugar
>>2/3 c milk
>>1/3c cocoa
>>2T butter
>>2T corn syrup
>>1/4tsp salt
>>1tsp vanilla
>>Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
>>saucepan over med heat.stirring constantly,until chocolate is melted and
>>sugar is dissolved.cook stirring occasionlly,to 234*F on candy
>>thermometer.
>>Remove from heat add butter.Cool,without stirring to 120*f.Then add
>>vanilla:beat continously with wooden spoon for 5-10 minutes until,no
>>longer glossey.Spread in pan and cool until firm.
>>All help needed.Please reply to the newsgroup.
>>Thank you very much
>>Barbara
>
>
>