Subject: Re: fudge recipe
Date: 5/15/2019, 9:41 AM
On 5/15/2019 12:29 AM, Billy wrote:
What causes fudge not to thicken properly? too much butter?
The most common reason for fudge not setting up properly is usually not cooking it long
enough or cooking it at too low a temperature. You have to follow your recipe closely and
make sure the fudge reaches "soft-ball" stage at 235 degrees F. Best way to make sure is to
use a candy thermometer. If you live in the mountains, adjust for altitude. Not following
the recipe exactly and/or not cooking the fudge properly are the commonest cause of setting
problems. Also, stir it or beat it until your arm aches. After that come oddball things
like "try another pan."