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Half-n-Half vs. Milk for fudge

post #1 of 3
12/18/06 at 6:44pm
Thread Starter 
Is there going to be a difference when you are boiling milk for fudge to use Half-n-Half instead??? not sure if there would be a difference in the texture of the fudge. Help !!! and Thanks.:confused:
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post #2 of 3
12/18/06 at 7:02pm
My rule for fudge is "higher fat content makes better fudge". I sometimes use heavy cream. HOWEVER, keep that fire LOW and be patient. Your patience will be rewarded. Oh, and watch the temperature. Sugar mixtures increase in temperature in a non-linear manner. That is, it's not like water which tends to gradually increase in temperature somewhat evenly over time. Mixtures that include sugar increase in temperature in "spurts". You'll wait a long time for an increase while and them BANG, it's jumped five degrees.
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post #3 of 3
12/19/06 at 6:26pm
Half n Half will have a lot more fat(like it was somewhat said earlier). whole milk is 3.25 percent Fat while Half n Half is a minimum of 10.5 I believe and averages somewhere between 10 and 20 percent fat...so yes texture will be effected but I for most fudge recipes I would definitely use either half n half or heavy cream...sometimes evaporated milk as well...

Merry Christmas,
Robert
www.chocolateguild.com
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