Are you using a thermometer? Also, sugar is a crysal and it breaks down at a specific temperature. I don't make fudge, but when i make caremel, if you allow sugar crystals that form on the sides of your pan to fall into the desolved but not completely broken down syrup, it's ruined! I don't have my copy of "On Food And Cooking" by Harold Mcgee in front of me, but if you read through the chapters on sugar and chocolate he explains it best. That book made my custards perfect, my chocolate shiny and all my braised meats pink and tender in the middle- if you don't have it get. -it's explains all the things you already know from experience, scientificly. And will answer just about any food question you could dream up.
-cheers |