i have a candy business and we make over 75 different flavors of fudge. SOMETIMES, only sometimes, my fudge bases will start boiling over. When we use a mixer the boiling over problem gets worse. Also lately we have noticed that our fudges are coming out a little sugary. We do not know if it is because we scrape the pitcher too much or not enough. We do know the sugaring isnt because the fudge is getting to hot. It is not that kind of sugaring... it's more like some of the sugar crystals dont want to dissolve but the majority of the fudge is smooth.
Both of these problems are fairly new... so guess my questions are 1. How do I keep my fudge bases from overflowing? 2. Should I add lecithin or cream of tartar to my fudge base to help dissolve the sugar? if so, how much? Each batch of fudge makes 3 pounds.
we are basically using the kraft fantastic fudge recipe
we use real butter, sugar and evaporated milk as our initial base
we are cooking in the microwave but mixing every 2.5 minutes
we use frozen butter and the overflow problem doesnt happen as often but still happens
we live in Oklahoma now where the humidity is crazy during the summer