Hi. Do your fudge recipes mention a specific time to let the wet
ingredients come to a rolling boil? I have a fudge recipe where you mix
sugar, evaporated milk and butter and let the mixture stay at a rolling boil
for several minutes with only occasional stirring. If I let the mixture
boil for even a minute or so longer, the whole texture of the fudge is
ruined.
I can pass this recipe along if you'd like. it's the best fudge I've ever
had, but the key is boiling the sugar for the correct time.
HTH
Lisa
Lisa Belville
[email protected]
[email protected]
----- Original Message -----
From: "Desi Noller" <[email protected]>
To: <[email protected]>
Sent: Wednesday, December 19, 2012 12:02 PM
Subject: [CnD] Request For Help With Cooking Fudge On Electric Stove
Hi Everyone and Merry Christmas!
This past summer, we moved into a brand new home with a brand new electric
stove. I have always cooked with gas previously, and with most things I
haven't had any trouble making the switch. I am not having good luck this
year with my fudge however. I tried making the Granny's Fudge recipe
posted by Charles, I think, and even though I was extremely careful, the
consistency and texture are not coming out right. One time it came out
way too grainy, and the other time, the texture was prettty smooth
throughout, but the top surface was all rough. I also tried the Six
Minute Microwave Fudge, and it came out beautifully, but I'm trying to
make this for my brother, and I know that since it doesn't contain any
butter, the taste won't be quite right to him. Any ideas would be greatly
appreciated!
Desi
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