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Burnt Fudge

post #1 of 5
10/29/08 at 6:26am
Thread Starter 
Hi Everyone:

It's the Holiday season coming up again and time for me to make some chocolate fudge. One of the last batches I made last year had a "burnt" after taste to it. I just know I didn't have to heat too high that it got burnt but somehow it did anyway. Any tips to keep this from happening again?

Thanks

Bond
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post #2 of 5
10/29/08 at 6:46am
Turn heat down, stir it, dont walk away from it.
CHEFED
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post #3 of 5
10/29/08 at 6:54am
use a pot that does not have "hot spots" on the bottom.
cooking with all your senses.....
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post #4 of 5
10/29/08 at 7:59am
Thread Starter 
Ed;

According to the recipe- you mix the ingredients together in the beginning- heat and slowly bring up to a softball stage without stirring. Cool down-add butter and nuts- then beat until it loses it gloss. Spread out in pan. Cut into squares.

The reason you don't stir it is because it affects the crystallization. I have never stirred it before so I don't know what would happen if you did.

Bond
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post #5 of 5
10/29/08 at 8:19am
It will only chrystalize if you bring the mix up to the upper or dry part of the pot. If you just stir carefully in a circular motion it should'nt do that. If you are afraid you may stir to hard, in the beginning add a pinch of cream of tartar. Another trick is to save tops of any cans you open, clean them and put them top of the burner if its gas and has opened direct flame, this way direct flame wont touch pot.
CHEFED
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