Sugar, Humidity, and the Structural Integrity of Fudge: A little help would go a long way.

Discussion in 'Professional Pastry Chefs' started by alisha nicole, Dec 22, 2011.

  1. alisha nicole

    alisha nicole

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    Professional Pastry Chef
    Hello fellow pastry people:

    I've combed through most  of the threads already started relative to fudge and importance of temperature, but haven't found anything especially helpful, and was simply wondering if you all have your own tips and tricks for preparing desserts whose structure depends on sugar evaporating at the correct rate in a warm kitchen. 

    The kitchen isn't outrageously hot, I've not broken into a hard sweat or anything of the sort, but I'm making a very large batch of fudge and am concerned with it setting up properly. It is being prepared in smaller batches and then spread into a frame in layers.

    The recipe is an old-fashioned standard: 

    sugar, cocoa powder, corn syrup, milk and a bit of salt. cooked to 235-240, and then beaten until the sheen is gone and it develops a little more body.

    Has anyone dealt with a similar experience and could anyone offer any advice on cooking sugar in a warm/humid kitchen? It is uncharacteristically warm for the end of December here, and I planned this tasting menu according to expectations of lower humidity.

    Any tips on cooking sugar in humidity or the structural integrity of fudge would be so very, very much appreciated. Thank you all so much in advance for your help.