Kathleen > wrote in
:

> wrote:
>
>> I would like to be able to make "chewy" fudge as commercial fudge
>> appears to be.
>>
>> Using a basic fudge recipe I seem to be able to make "old fashioned"
>> fudge which is soft but not chewy. I don't have a sugar thermometer,
>> but seem to be getting a bit more reliable in noticing the soft ball
>> stage by manual, "cold water", means.
>>
>> In this article from 2004 the poster says that fudge should not be
>> chewy, which is what happens if you put corn syrup in it. I quite
>> like the chewyness of some commercial fudge, and would like to be
>> able to reproduce it. But here in the UK it's quite hard to get corn
>> syrup. Would adding another sugar syrup such as Golden Syrup add the
>> chewyness. Must I obtain corn syrup? Or is there another solution?
>>
>> http://groups.google.com/group/rec.f...hread/thread/c
>> ce8cbab18da18fd/9b4f26dfd5ff16b8?lnk=gst&q=chewy+fudge#9b4f26dfd5f f16b
>> 8
>
> Really chewy, like Tootsie Rolls?
>
> http://www.foodnetwork.com/food/reci...D_9936_28846,0
> 0.html
> http://busycooks.about.com/od/candya...otsierolls.htm
> http://www.cooks.com/rec/view/0,169,...250198,00.html
>
> It looks like corn syrup is an essential component.
>
>

2 types of sugar is required for chewy fudge... regular white table sugar
in some form (say caster, fine or regular grind) and a glucose type sugar
(which is what corn syrup is). Golden syrup is a inverted sugar so I'm
guessing no it won't work. Rice syrup would work if you had easier access
to that than corn syrup. Do a google search on glucose if you want better
info.

I have excellent access to corn syrup and will power so fudge isn't a
problem for me or my type 2 diabetes. As I don't buy or make it.

The glucose sugar helps retard the crystalizing of the sugar. Perhaps a
scotish recipe for tablet might be more to your liking?
--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore