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Thread: I seriously need some help with candy making

  1. #9
    Neps_N_Things's Avatar
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    Old fashioned fudge is really no fun. Unless you're a candy maker whose done it a million times and can tell if it's in soft ball stage just by looking at it, there's never really any gaurantee it will come out. Personally I'd find myself a really good candy store and pay an extra couple dollars for something you know will be good. If you're stuck on doing it yourself you'll get better at it the more you do it but you may still have many bad batches of fudge to go yet before you get it right.

  2. #10
    Hello, I must be going... Not a Number's Avatar
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    Well I talked to a family friend who used to turn this stuff out by the platter full every Christmas. She said the trick is getting the right temp (don't under or over cook) and in the stirring - once you start don't stop for any reason until the thick smooth texture is obtained. Finding the right speed and pressure is a matter of trial and error but once you get the knack it should stay with you.
    Grand Hotel... always the same. People come, people go. Nothing ever happens.

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    Loves VFT's! Trapper7's Avatar
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    Wait a minute.....you added Velveta to your fudge?? You mean the cheese? Yuckers!
    Great Googly Moogly!

    Beware of the yellow snow!

  4. #12
    Stay chooned in for more! Clint's Avatar
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    It was Paula Dean's idea.

    Is the trick in stirring while it's boiling, or after it's been removed? Because I know the way you stir affects the sugar crystal formation after it's been removed... and that, and the moisture aspect, is what's getting me.

  5. #13
    Moderator Schmoderator Fluorescent fluorite, England PlantAKiss's Avatar
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    It's all about the CRYSTALS!

    The trick with fudge is you do not want to get any "seed crystals" into your mixture or it will breed more and larger crystals and you'll have grainy fudge. Fine crystals = creamy...larger crystals = grainy.

    "If just one undissolved sugar crystal drops from your stirring spoon or a piece of big dust happened by, or if you just gave the mixture a little shake the molecules would start to collide together, and form into what is called a seed crystal. And seed crystals can result in very grainy messes."

    Use a heavy-duty 2-quart saucepan and a wooden spoon. Wood does not conduct heat.

    2 3/4 Cups Sugar
    4 oz. Unsweeteened Chocolate
    2 Tbs. Butter
    1 Tbs. Corn Syrup
    1 Cup Half & Half

    Stir this mixture over medium heat until the chocolate and all the sugar is dissolved. When you are sure that all the sugar is dissolved, increase the heat and bring to a boil. Use a candy thermometer to check the temperature (234). Once it hits boiling...

    Reduce the heat to medium-low and slap on a lid for three minutes. This is the point in time when crystallization could occur on the side of the vessel. We don't want that. The lid will cause condensation. Condensation will keep the walls clean. Three minutes.

    Just turn it off and leave the pot alone. It will get a little hotter, but then it's going to start cooling down, and we want it to cool down to 110 degrees.

    Don't shake it or stir it. Just let it sit or you could cause crystals to start bumping into each other growing larger crystals.

    At 110 degrees, add two pats of butter to keep the surface from drying out. Start hand mixing with your wooden spoon. The faster you beat, the finer the crystals are going to be. And now watch it because when the shine goes to a sort of a matte finish, that means it's getting close. You can slow down. But now you want to test it. Do a blob, and if it falls in a clump, it's thick enough, and it's time to put it in a pan. Add vanilla and nuts at this point if you want them.

    Use a spatula to spread the mixture into your buttered pan to cool.

    It's all science related. *bowing in homage to Alton Brown* You are lucky...you don't live far from the science-food meister.

    Here is the full transcript for the fudge episode of Good Eats:

    http://www.goodeatsfanpage.com/Seaso...udgefactor.htm

    I haven't made this but I can't imagine its not....GOOD EATS. lol
    Last edited by PlantAKiss; 05-28-2008 at 02:02 PM.
    "Fox terriers are born with about four times as much original sin in them as other dogs." - Jerome K. Jerome

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    Stay chooned in for more! Clint's Avatar
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    A lid! Good idea! One problem is that whenever my last batch got down to 110, it had already hardened and there was NO way to stir it. That really surprised me because the recipe I went by said to stir after you let it sit and cool down to 110, and by that time is was already crappy fudge.

    Alton brown is so lame, but I like him. Do you know how much Peanut butter I'd add in place of chocolate?

    About the person who said I should just buy it, it's not so much that I just like fudge lol. I enjoy cooking and making things myself. I've never made candy, however.

  7. #15
    Hello, I must be going... Not a Number's Avatar
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    Yeah, my friend was talking about the final stirring in the cool down phase.

    Here's some more on the physical chemistry of fudge making. It says you can counter the tendency to crystalize too early by using a couple types of sugar - add corn syrup (glucose) or a bit of cream of tartar that breaks sucrose down to glucose and fructose. Plenty of other tips like not scraping the sides or bottom of the pot (crystal seeds) etc. Interesting stuff!

    http://www.gi.alaska.edu/ScienceForum/ASF8/871.html
    Grand Hotel... always the same. People come, people go. Nothing ever happens.

  8. #16
    Moderator Schmoderator Fluorescent fluorite, England PlantAKiss's Avatar
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    Awww! Alton Brown is NOT lame! He's funny...he's all about the science...and he's cute. I luv him.

    I don't know about the peanut butter (I love peanut butter fudge). I got all that stuff from the Good Eats transcript because I know that A.B. understands the science of good fudge. Why don't you drive over to Marietta and ask him?

    "Fox terriers are born with about four times as much original sin in them as other dogs." - Jerome K. Jerome

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