I would like to be able to make "chewy" fudge as commercial fudge
appears to be.

Using a basic fudge recipe I seem to be able to make "old fashioned"
fudge which is soft but not chewy. I don't have a sugar thermometer,
but seem to be getting a bit more reliable in noticing the soft ball
stage by manual, "cold water", means.

In this article from 2004 the poster says that fudge should not be
chewy, which is what happens if you put corn syrup in it. I quite like
the chewyness of some commercial fudge, and would like to be able to
reproduce it. But here in the UK it's quite hard to get corn syrup.
Would adding another sugar syrup such as Golden Syrup add the
chewyness. Must I obtain corn syrup? Or is there another solution?

http://groups.google.com/group/rec.f...26dfd5f f16b8

> wrote in message
...
>I would like to be able to make "chewy" fudge as commercial fudge
> appears to be.
>
> Using a basic fudge recipe I seem to be able to make "old fashioned"
> fudge which is soft but not chewy. I don't have a sugar thermometer,
> but seem to be getting a bit more reliable in noticing the soft ball
> stage by manual, "cold water", means.
>
> In this article from 2004 the poster says that fudge should not be
> chewy, which is what happens if you put corn syrup in it. I quite like
> the chewyness of some commercial fudge, and would like to be able to
> reproduce it. But here in the UK it's quite hard to get corn syrup.
> Would adding another sugar syrup such as Golden Syrup add the
> chewyness. Must I obtain corn syrup? Or is there another solution?

Maybe commercial fudge is chewy because it sits around a while before you
buy and eat it.

wrote:

> I would like to be able to make "chewy" fudge as commercial fudge
> appears to be.
>
> Using a basic fudge recipe I seem to be able to make "old fashioned"
> fudge which is soft but not chewy. I don't have a sugar thermometer,
> but seem to be getting a bit more reliable in noticing the soft ball
> stage by manual, "cold water", means.
>
> In this article from 2004 the poster says that fudge should not be
> chewy, which is what happens if you put corn syrup in it. I quite like
> the chewyness of some commercial fudge, and would like to be able to
> reproduce it. But here in the UK it's quite hard to get corn syrup.
> Would adding another sugar syrup such as Golden Syrup add the
> chewyness. Must I obtain corn syrup? Or is there another solution?
>
> http://groups.google.com/group/rec.f...26dfd5f f16b8

Really chewy, like Tootsie Rolls?

http://www.foodnetwork.com/food/reci..._28846,00.html
http://busycooks.about.com/od/candya...otsierolls.htm
http://www.cooks.com/rec/view/0,169,...250198,00.html

It looks like corn syrup is an essential component.

Kathleen > wrote in
:

> wrote:
>
>> I would like to be able to make "chewy" fudge as commercial fudge
>> appears to be.
>>
>> Using a basic fudge recipe I seem to be able to make "old fashioned"
>> fudge which is soft but not chewy. I don't have a sugar thermometer,
>> but seem to be getting a bit more reliable in noticing the soft ball
>> stage by manual, "cold water", means.
>>
>> In this article from 2004 the poster says that fudge should not be
>> chewy, which is what happens if you put corn syrup in it. I quite
>> like the chewyness of some commercial fudge, and would like to be
>> able to reproduce it. But here in the UK it's quite hard to get corn
>> syrup. Would adding another sugar syrup such as Golden Syrup add the
>> chewyness. Must I obtain corn syrup? Or is there another solution?
>>
>> http://groups.google.com/group/rec.f...hread/thread/c
>> ce8cbab18da18fd/9b4f26dfd5ff16b8?lnk=gst&q=chewy+fudge#9b4f26dfd5f f16b
>> 8
>
> Really chewy, like Tootsie Rolls?
>
> http://www.foodnetwork.com/food/reci...D_9936_28846,0
> 0.html
> http://busycooks.about.com/od/candya...otsierolls.htm
> http://www.cooks.com/rec/view/0,169,...250198,00.html
>
> It looks like corn syrup is an essential component.
>
>

2 types of sugar is required for chewy fudge... regular white table sugar
in some form (say caster, fine or regular grind) and a glucose type sugar
(which is what corn syrup is). Golden syrup is a inverted sugar so I'm
guessing no it won't work. Rice syrup would work if you had easier access
to that than corn syrup. Do a google search on glucose if you want better
info.

I have excellent access to corn syrup and will power so fudge isn't a
problem for me or my type 2 diabetes. As I don't buy or make it.

The glucose sugar helps retard the crystalizing of the sugar. Perhaps a
scotish recipe for tablet might be more to your liking?
--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article
>,
" > wrote:

> I would like to be able to make "chewy" fudge as commercial fudge
> appears to be.
>
> Using a basic fudge recipe I seem to be able to make "old fashioned"
> fudge which is soft but not chewy. I don't have a sugar thermometer,
> but seem to be getting a bit more reliable in noticing the soft ball
> stage by manual, "cold water", means.
>
> In this article from 2004 the poster says that fudge should not be
> chewy, which is what happens if you put corn syrup in it. I quite like
> the chewyness of some commercial fudge, and would like to be able to
> reproduce it. But here in the UK it's quite hard to get corn syrup.
> Would adding another sugar syrup such as Golden Syrup add the
> chewyness. Must I obtain corn syrup? Or is there another solution?

Golden syrup has a distinct flavour, which you may not want in the
fudge. Why not buy some and try it out?

Personally, I think chewiness is a bug, not a feature.

Miche

--
Electricians do it in three phases