Home Cooking

What causes dry fudge?


Home Cooking

What causes dry fudge?

Rene2 | | Nov 18, 2007 04:52 PM

Hello everyone I was wondering if anyone knows what causes your cooked ( candy thermometer) fudge to go dry, I did not stir it in when it was cooking to the soft ball stage I wonder if that would cause it, or if maybe i had the heat turned to low and it almost took 20 mins to get to the soft ball stage? the fudge did taste good , damm good actually hehehe
but the texture was not right it was just a little to dry and crumbly.... here is the recipie I used, the only alteration was that of the coffee liquer to Dooley's creme liqueur, any help would be appreciated


2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons coffee liqueur
2 tablespoons margarine or butter
1/2 cup chopped walnuts -- toasted

Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine.

Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.

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