Scott wrote:
> In article >,
> Kate Connally > wrote:
>
>
>>Proper fudge should not have any corn syrup in it. Fudge is a subset
>>of fondant. It should not be chewy, which is what you get when you
>>add corn syrup. Alas almost all commercially made fudge these days
>>is made with corn syrup. Anytime I see fudge and am tempted to buy
>>it I have to ask if there's corn syrup in it. If so I won't buy it.
>> Probably just as we since I certainly don't need to eat any fudge.
>>So, why don't I make it myself? Well, the good, old-fashioned stuff
>>is tricky to make and also a lot of work, what with all the beating
>>it requires to make it come out right. Oh, well, some day I'll find
>>a good source of maple fudge with only maple syrup, butter, and
>>cream. It's like my "holy grail" of fudge.
>
>
> The fudge I make has a single tablespoon of corn syrup added (to prevent
> (crystallization) and it's not chewy.
>
> I'm not a maple fudge fan, though--I think it crosses the line into too
> sweet.
>


Anytime I see fudge and am tempted to buy it, I have to ask if there's
maple syrup in it. If so I won't buy it.

Best regards,
Bob