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Making Fudge - Problems

post #1 of 12
Thread Starter 
Hello Everyone,

I have tried to make fudge 3 times from this recipe: UKTV Good Food - Vanilla fudge by james martin (please google)*. Each time I try to cook the fudge it turns out more like Scottish Tablet than the fudge that it should be. I have tried many things to try and fix the fudge. I thought that mabye stirring while boiling was the problem so I stopped stirring when it came to the boil and 3/4 of the mixture stuck to the pan! :(

I think that the tablet-like texture may be due to recrystalization too soon or mabye some other problem.

I would appreciate any help and advice you can give,

Regards,
mintsmike
*PS. Why must you post 5 posts before you can link to other sites. Without the link my entire post is hindered so I can never post to get those 5 linkes. Please. What other site has this policy
post #2 of 12
Anyone have any ideas?

Sorry I can't really help here, and sorry about the five post policy. It's to keep out spammers and one shot wonders.

Gosh I'm no help at all! :)
post #3 of 12
I wish I could help - but I never make fudge, only tablet!
Put it down to Scots insularity.
post #4 of 12
I haven't "made fudge" in over 50 years!

Here's a link that might help:making fudge tips - Google Search
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 12
if you have tablet, you've stirred too much. OK to stir until it reaches temp. Once you get 240 turn off the heat and STOP STIRRING. and DONT scrape the bottom of the pan. Just pour and leave to cool.
If you're not using a thermometer. Just get to soft ball and pour.
Tablet gets to soft ball, then you beat it. That makes the more granular texture.
If its crystalsing, thats something else. Try keeping a pastry brush in a bowl of water handy. Regularly brush round the pan to stop crystals forming and dropping back into the pan
BTW tablet's braw, :)

PS Make sure sugar has completely dissolved before bringing to the boil... Good luck.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 12
Add a drop of cream of tartar, this stops the crystals from even forming.
CHEFED
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CHEFED
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post #7 of 12
Thread Starter 
Thanks everyone. I dont think cream of tartar would work as with Fudge (a crystalline candy) you do want the crystals to form, but just at the right time.

Also Ishbel, I do not tolerate your arrogance to my culture (Yes, I am a scot). Surely it is in the forum rules not to try and start flame wars

Regards.
mintsmike
post #8 of 12
Excuse me? Flame Wars? I'm a moderator!

I'm also Scots - as my name shows.... I'm talking about MY insularity... NOT YOURS. Read what I SAID, not what you think I said.
Get a grip.:blush:
post #9 of 12
Thread Starter 
Really sorry about that. I misread your message.

Kind Regards,
mintsmike
post #10 of 12
Talking about "arrogance of culture," what the heck is "tablet?" Please forgive my yankee ignorance! :)
post #11 of 12
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #12 of 12
as mentioned- a pastry brush and some water used to wash the sides of the pot down will take care of the problem

soft ball stage is the right time to take it off the heat

you should consider getting a digital thermometer

my pralines are done at 238F

failing the soft ball test or a thermometer, you can learn to judge its doneness by listening for a change in the way the bubbles sound, especially if you make it frequently
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