Fudge question

[prissanna]

I have been cooking fudge for several months - recipe uses marshamallow cream, evaporated milk, butter, etc. It has always turned out perfect until now. This is not a recipe that you have to bring to a soft ball stage. After you bring it to a boil, you cook for 5 minutes and then stir in pb chips, then you put it in your prepared container. Now it doesn't seem to FIRM up. It's firm by not FIRM. What can I be doing wrong? I've read and reread my instructions to make sure I didn't skip something.

[Suzanne]

Welcome! I hope you'll stick around for more than just our responses to this one question.

How's the weather where you are? That can make a difference in candy-making, if it's more humid than other times when you've made the same recipe.

Are you using all the same brands of ingredients? Variations from brand to brand could also make a difference.

[prissanna]

I'm using the same brands. How are you supposed to know when the weather is JUST RIGHT? LOL Should I try cooking it a bit longer? I did another batch Mon. and although it's a bit firmer it's still not like it used to be.

[chefalexander]

Is it possible that one of the ingredient brands has changed its recipe or ingredients? For example, if the marshmello company changed its formula, it could affect your results. Also--are you using EXACTLY the same butter everytime? Butter variations (salted, unsalted, light, creamed......) could also change the outcome.

[prissanna]

Wow! I hadn't realized so many things could make a difference. I'm not POSITIVE that I'm using the EXACT same butter. I'll pay attention to get everything the same from now on. I did another batch Wed. and it turned out better - I cooked it 30 seconds longer. I'm going to get fat with all these trial batches.