Hello... I recently started making Hershey's Fudge. 3c sugar, 2/3c Hershey's Cocoa, salt, milk, butter and vanilla extract, etc. Everything goes well until I get to the last instruction. It says, "Beat with wooden spoon until fudge thickens and just begins to lose some of it's gloss." Then, later in the instructions it says that beating not enough causes soft fudge...and too much, causes the fudge to be hard and sugary. I think I've been beating it too much. It's ALWAYS hard...which...I don't mind, but it's not exactly right. If I don't beat long enough, the butter doesn't absorb. Beat long enough for the butter to absorb...and it's hard and sugary. Frankly, I like it that way...but sometimes, it's TOO hard. What am I doing wrong??? All this beating stuff is very much a subjective way of doing things. Is there a more exact method?
post #1 of 9
1/23/10 at 3:22pm