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

--
Remove the obvious to reply

On Wed, 15 Dec 2004 12:51:03 GMT, "Focksfire"
> wrote:

>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?

Hi Jane,

Here's a trick I picked up from "Grandma" when she was posting here. While
the syrup is rising to 236, put a lid on the pan for 5-10 minutes. The
condensation will "rinse" any stray sugar crystals off the sides of the
pan, and the fudge should turn out creamy. I hope this helps.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
"Focksfire" > wrote:

> 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?

Well, you didn't post the recipe, so that makes it much harder to
analyze.

I'm guessing that by "sugary" you mean grainy like sugar and not simply
sweet. The fudge is crystallizing. You're getting seed crystals before
the fudge cools down, and these form the basis for larger crystals that
ruin the texture.

Seed crystals can be formed as the mixture is heated by undissolved
sugar on the sides of the pot; you get rid of these by brushing the
sides down with a little hot water, or covering the pot for a couple of
minutes when it reaches a boil (condensation washes the sugar crystals
back down).

Many fudge recipes call for the addition of a small quantity of a
monosaccharide like corn syrup, which interferes with crystallization.
Some people feel that this is heresy/cheating, but it works just fine,
and I don't think it detracts from the fudge's quality.

Seed crystals can also form due to agitation once the solution becomes
supersaturated. Don't stir after the mixture comes to a boil, and
certainly not after it reaches 236 F. If the pot is jarred when it's
taken off the heat, crystals can form. If you have a gas stove, turn the
heat off and leave the pot where it is. If you have electric, move the
pot VERY GENTLY. In either case, make sure the pot, and the stove
itself, isn't jarred during the cooling phase.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Thank you both very much for your reply. I definitely stirred after it
reached the boiling point so I'm guessing this is why it didn't turn out.
I'll try again tonight with putting the lid on for a few minutes to get the
sugar crystals off the side and I'll also not stir after it reaches boiling
temp.

Thanks again!
Jane

"Scott" > wrote in message
...
> In article >,
> "Focksfire" > wrote:
>
> > 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?
>
> Well, you didn't post the recipe, so that makes it much harder to
> analyze.
>
> I'm guessing that by "sugary" you mean grainy like sugar and not simply
> sweet. The fudge is crystallizing. You're getting seed crystals before
> the fudge cools down, and these form the basis for larger crystals that
> ruin the texture.
>
> Seed crystals can be formed as the mixture is heated by undissolved
> sugar on the sides of the pot; you get rid of these by brushing the
> sides down with a little hot water, or covering the pot for a couple of
> minutes when it reaches a boil (condensation washes the sugar crystals
> back down).
>
> Many fudge recipes call for the addition of a small quantity of a
> monosaccharide like corn syrup, which interferes with crystallization.
> Some people feel that this is heresy/cheating, but it works just fine,
> and I don't think it detracts from the fudge's quality.
>
> Seed crystals can also form due to agitation once the solution becomes
> supersaturated. Don't stir after the mixture comes to a boil, and
> certainly not after it reaches 236 F. If the pot is jarred when it's
> taken off the heat, crystals can form. If you have a gas stove, turn the
> heat off and leave the pot where it is. If you have electric, move the
> pot VERY GENTLY. In either case, make sure the pot, and the stove
> itself, isn't jarred during the cooling phase.
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>

Thank you both very much for your reply. I definitely stirred after it
reached the boiling point so I'm guessing this is why it didn't turn out.
I'll try again tonight with putting the lid on for a few minutes to get the
sugar crystals off the side and I'll also not stir after it reaches boiling
temp.

Thanks again!
Jane

"Scott" > wrote in message
...
> In article >,
> "Focksfire" > wrote:
>
> > 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?
>
> Well, you didn't post the recipe, so that makes it much harder to
> analyze.
>
> I'm guessing that by "sugary" you mean grainy like sugar and not simply
> sweet. The fudge is crystallizing. You're getting seed crystals before
> the fudge cools down, and these form the basis for larger crystals that
> ruin the texture.
>
> Seed crystals can be formed as the mixture is heated by undissolved
> sugar on the sides of the pot; you get rid of these by brushing the
> sides down with a little hot water, or covering the pot for a couple of
> minutes when it reaches a boil (condensation washes the sugar crystals
> back down).
>
> Many fudge recipes call for the addition of a small quantity of a
> monosaccharide like corn syrup, which interferes with crystallization.
> Some people feel that this is heresy/cheating, but it works just fine,
> and I don't think it detracts from the fudge's quality.
>
> Seed crystals can also form due to agitation once the solution becomes
> supersaturated. Don't stir after the mixture comes to a boil, and
> certainly not after it reaches 236 F. If the pot is jarred when it's
> taken off the heat, crystals can form. If you have a gas stove, turn the
> heat off and leave the pot where it is. If you have electric, move the
> pot VERY GENTLY. In either case, make sure the pot, and the stove
> itself, isn't jarred during the cooling phase.
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>

Focksfire wrote:
> Thank you both very much for your reply. I definitely stirred after
it
> reached the boiling point so I'm guessing this is why it didn't turn
out.
> I'll try again tonight with putting the lid on for a few minutes to
get the
> sugar crystals off the side and I'll also not stir after it reaches
boiling
> temp.
>
> Thanks again!
> Jane
>
> "Scott" > wrote in message
> ...
> > In article >,
> > "Focksfire" > wrote:
> >
> > > 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?
> >
> > Well, you didn't post the recipe, so that makes it much harder to
> > analyze.
> >
> > I'm guessing that by "sugary" you mean grainy like sugar and not
simply
> > sweet. The fudge is crystallizing. You're getting seed crystals
before
> > the fudge cools down, and these form the basis for larger crystals
that
> > ruin the texture.

My old-fashion fudge recipe (BH & G) calls for 1 tsp. corn syrup. In
addition, every recipe I've ever seen says to generously butter the
sides of the pan - that keeps the sugar from sticking and making
crystals later. The BH & G recipe says to stir if necessary while the
candy is reaching soft ball (incidentally, I think it's 234, not 236,
although that shouldn't make a lot of difference). I regularly swipe
down the insides of the pot while the candy is cooking, and use a
silicone spatula to do it. I've never made fudge that crystallized.

Stirring while it's cooking will NOT make it sugary and grainy. I
would guess you're not buttering the pot before putting in the
ingredients, and you need to add that little bit of corn syrup like
another poster said.

Also, do NOT move, jiggle, or disturb the candy while it is decreasing
down to 110 degrees - that will nearly always make it sugary and
grainy.

N.

Focksfire wrote:
> Thank you both very much for your reply. I definitely stirred after
it
> reached the boiling point so I'm guessing this is why it didn't turn
out.
> I'll try again tonight with putting the lid on for a few minutes to
get the
> sugar crystals off the side and I'll also not stir after it reaches
boiling
> temp.
>
> Thanks again!
> Jane
>
> "Scott" > wrote in message
> ...
> > In article >,
> > "Focksfire" > wrote:
> >
> > > 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?
> >
> > Well, you didn't post the recipe, so that makes it much harder to
> > analyze.
> >
> > I'm guessing that by "sugary" you mean grainy like sugar and not
simply
> > sweet. The fudge is crystallizing. You're getting seed crystals
before
> > the fudge cools down, and these form the basis for larger crystals
that
> > ruin the texture.

My old-fashion fudge recipe (BH & G) calls for 1 tsp. corn syrup. In
addition, every recipe I've ever seen says to generously butter the
sides of the pan - that keeps the sugar from sticking and making
crystals later. The BH & G recipe says to stir if necessary while the
candy is reaching soft ball (incidentally, I think it's 234, not 236,
although that shouldn't make a lot of difference). I regularly swipe
down the insides of the pot while the candy is cooking, and use a
silicone spatula to do it. I've never made fudge that crystallized.

Stirring while it's cooking will NOT make it sugary and grainy. I
would guess you're not buttering the pot before putting in the
ingredients, and you need to add that little bit of corn syrup like
another poster said.

Also, do NOT move, jiggle, or disturb the candy while it is decreasing
down to 110 degrees - that will nearly always make it sugary and
grainy.

N.

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.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Hi N

I'll try your suggestion of adding the corn syrup although my recipe doesn't
call for it. I'll also try buttering my pot before adding my ingredients.

Thanks very much
Jane

> wrote in message
oups.com...
>
> Focksfire wrote:
> > Thank you both very much for your reply. I definitely stirred after
> it
> > reached the boiling point so I'm guessing this is why it didn't turn
> out.
> > I'll try again tonight with putting the lid on for a few minutes to
> get the
> > sugar crystals off the side and I'll also not stir after it reaches
> boiling
> > temp.
> >
> > Thanks again!
> > Jane
> >
> > "Scott" > wrote in message
> > ...
> > > In article >,
> > > "Focksfire" > wrote:
> > >
> > > > 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?
> > >
> > > Well, you didn't post the recipe, so that makes it much harder to
> > > analyze.
> > >
> > > I'm guessing that by "sugary" you mean grainy like sugar and not
> simply
> > > sweet. The fudge is crystallizing. You're getting seed crystals
> before
> > > the fudge cools down, and these form the basis for larger crystals
> that
> > > ruin the texture.
>
> My old-fashion fudge recipe (BH & G) calls for 1 tsp. corn syrup. In
> addition, every recipe I've ever seen says to generously butter the
> sides of the pan - that keeps the sugar from sticking and making
> crystals later. The BH & G recipe says to stir if necessary while the
> candy is reaching soft ball (incidentally, I think it's 234, not 236,
> although that shouldn't make a lot of difference). I regularly swipe
> down the insides of the pot while the candy is cooking, and use a
> silicone spatula to do it. I've never made fudge that crystallized.
>
> Stirring while it's cooking will NOT make it sugary and grainy. I
> would guess you're not buttering the pot before putting in the
> ingredients, and you need to add that little bit of corn syrup like
> another poster said.
>
> Also, do NOT move, jiggle, or disturb the candy while it is decreasing
> down to 110 degrees - that will nearly always make it sugary and
> grainy.
>
> N.
>

In article .com>,
wrote:

> Stirring while it's cooking will NOT make it sugary and grainy. I
> would guess you're not buttering the pot before putting in the
> ingredients, and you need to add that little bit of corn syrup like
> another poster said.
>
> Also, do NOT move, jiggle, or disturb the candy while it is decreasing
> down to 110 degrees - that will nearly always make it sugary and
> grainy.

Stirring after it passes boiling *will* increase the risk of
crystallization; the higher the temperature (and the more saturated the
solution becomes) the greater the risk. Why would the fudge not be at
risk if you stir as it passes (e.g.) 225 on the way up, but be at risk
when it passes 225 on the way down? Once you turn off the heat, the risk
remains as the fudge cools, since the mixture remains supersaturated (or
becomes more so). If there is sufficient liquid in the fudge mixture as
it heats, then the crystals might re-dissolve, but at some point, they
won't be able to and you'll get that grainy texture.

If the mixture is beaten when it cools below 110, you still get
crystals, but they're much, much finer than the large crystals that form
at higher temperatures. These superfine crystals give fudge its
characteristic texture.

Buttering the sides will help--as you said, they prevent the sugar from
sticking.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:
> In article .com>,
> wrote:
>
>
>>Stirring while it's cooking will NOT make it sugary and grainy. I
>>would guess you're not buttering the pot before putting in the
>>ingredients, and you need to add that little bit of corn syrup like
>>another poster said.
>>
>>Also, do NOT move, jiggle, or disturb the candy while it is decreasing
>>down to 110 degrees - that will nearly always make it sugary and
>>grainy.
>
>
> Stirring after it passes boiling *will* increase the risk of
> crystallization; the higher the temperature (and the more saturated the
> solution becomes) the greater the risk. Why would the fudge not be at
> risk if you stir as it passes (e.g.) 225 on the way up, but be at risk
> when it passes 225 on the way down?


Because the crystals will redissolve if you are still increasing the
temperature.

Bob

Scott wrote:
> In article .com>,
> wrote:
>
>
>>Stirring while it's cooking will NOT make it sugary and grainy. I
>>would guess you're not buttering the pot before putting in the
>>ingredients, and you need to add that little bit of corn syrup like
>>another poster said.
>>
>>Also, do NOT move, jiggle, or disturb the candy while it is decreasing
>>down to 110 degrees - that will nearly always make it sugary and
>>grainy.
>
>
> Stirring after it passes boiling *will* increase the risk of
> crystallization; the higher the temperature (and the more saturated the
> solution becomes) the greater the risk. Why would the fudge not be at
> risk if you stir as it passes (e.g.) 225 on the way up, but be at risk
> when it passes 225 on the way down?


Because the crystals will redissolve if you are still increasing the
temperature.

Bob

>
> Stirring after it passes boiling *will* increase the risk of
> crystallization; the higher the temperature (and the more saturated
the
> solution becomes) the greater the risk. Why would the fudge not be at

> risk if you stir as it passes (e.g.) 225 on the way up, but be at
risk
> when it passes 225 on the way down? Once you turn off the heat, the
risk
> remains as the fudge cools, since the mixture remains supersaturated
(or
> becomes more so). If there is sufficient liquid in the fudge mixture
as
> it heats, then the crystals might re-dissolve, but at some point,
they
> won't be able to and you'll get that grainy texture.
>

I dunno the chemistry, but BH & G has never disappointed me - the
recipe says to "stir, as needed." I've always done it well after the
mixture starts boiling, and in my kitchen, it has never created
sugary/grainy fudge.

N.

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

LOL. Everyone's technique is different - I prefer to follow the
recipes, all of which I've ever seen say to let it cool down to 110
degrees, a temp that is in bold on my candy thermometer. Whatever works
for you in candy-making would be a good motto. ;-)

N.

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

LOL. Everyone's technique is different - I prefer to follow the
recipes, all of which I've ever seen say to let it cool down to 110
degrees, a temp that is in bold on my candy thermometer. Whatever works
for you in candy-making would be a good motto. ;-)

N.

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
>

Looks like you've gotten some good advice Jane. Now would you mind
sharing the recipe? It sounds very tastey.

Jessica

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
>

Looks like you've gotten some good advice Jane. Now would you mind
sharing the recipe? It sounds very tastey.

Jessica

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
>

Looks like you've gotten some good advice Jane. Now would you mind
sharing the recipe? It sounds very tastey.

Jessica

>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

Did you make it on a rainy or damp day? I've noticed even "foolproof" fudge
recipes don't turn out if you make them on a rainy or damp day.

Hi

Actually now that I think about it, yes, it was misting at the time. It's
cold out today though....I'm going to try my hand at another batch tonight.
I'll let you know how it turns out!

Happy Holidays
Jane

"DJS0302" > wrote in message
...
> >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
>
> Did you make it on a rainy or damp day? I've noticed even "foolproof"
fudge
> recipes don't turn out if you make them on a rainy or damp day.

Hi

Actually now that I think about it, yes, it was misting at the time. It's
cold out today though....I'm going to try my hand at another batch tonight.
I'll let you know how it turns out!

Happy Holidays
Jane

"DJS0302" > wrote in message
...
> >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
>
> Did you make it on a rainy or damp day? I've noticed even "foolproof"
fudge
> recipes don't turn out if you make them on a rainy or damp day.

In article >,
zxcvbob > wrote:

> Because the crystals will redissolve if you are still increasing the
> temperature.

Wouldn't the likelihood of re-dissolution depend upon how much liquid
remains, thereby decreasing the chance it'll dissolve as the fudge
approaches the end temperature?

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
zxcvbob > wrote:

> Because the crystals will redissolve if you are still increasing the
> temperature.

Wouldn't the likelihood of re-dissolution depend upon how much liquid
remains, thereby decreasing the chance it'll dissolve as the fudge
approaches the end temperature?

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>