Fudge question

Discussion in 'Food & Cooking' started by prissanna, Sep 3, 2005.

  1. prissanna

    prissanna

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    I have been cooking fudge for several months - recipe uses marshamallow cream, evaporated milk, butter, etc. It has always turned out perfect until now. This is not a recipe that you have to bring to a soft ball stage. After you bring it to a boil, you cook for 5 minutes and then stir in pb chips, then you put it in your prepared container. Now it doesn't seem to FIRM up. It's firm by not FIRM. What can I be doing wrong? I've read and reread my instructions to make sure I didn't skip something. :cry:
     
  2. suzanne

    suzanne

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    Food Editor
    Welcome! I hope you'll stick around for more than just our responses to this one question. :)

    How's the weather where you are? That can make a difference in candy-making, if it's more humid than other times when you've made the same recipe.

    Are you using all the same brands of ingredients? Variations from brand to brand could also make a difference.
     
  3. prissanna

    prissanna

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    I'm using the same brands. How are you supposed to know when the weather is JUST RIGHT? LOL Should I try cooking it a bit longer? I did another batch Mon. and although it's a bit firmer it's still not like it used to be. :crazy:
     
  4. chefalexander

    chefalexander

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    Is it possible that one of the ingredient brands has changed its recipe or ingredients? For example, if the marshmello company changed its formula, it could affect your results. Also--are you using EXACTLY the same butter everytime? Butter variations (salted, unsalted, light, creamed......) could also change the outcome.
     
  5. prissanna

    prissanna

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    Wow! I hadn't realized so many things could make a difference. I'm not POSITIVE that I'm using the EXACT same butter. I'll pay attention to get everything the same from now on. I did another batch Wed. and it turned out better - I cooked it 30 seconds longer. I'm going to get fat with all these trial batches. :blush: