Kate Connally wrote:
> Nancy Dooley wrote:
>
>> zxcvbob > wrote in message
>> >...
>>
>>> Carla HaIrCuTTeR wrote:
>>>
>>>
>>>> I need a good sugar fudge that is alittle grainey. I dont want
>>>> to use marshmallows or chocolate chips. Thanks
>>>>
>>>
>>> It's only grainy if you screw it up. Like the time I tried to
>>> make it with cocoa and a little extra butter instead of using
>>> chocolate. =(8-O I used to make this every year to give my
>>> Grandma for Christmas:
>>>
>>> Old Fashioned Fudge (Better Homes and Gardens Cookbook)
>>>
>>> 2 cups sugar 3/4 cup milk 2 squares (2 oz.) unsweetened
>>> chocolate, cut up 1 teaspoon light corn syrup 2 tablespoons
>>> butter or margarine 1 teaspoon vanilla 1/2 cup coarsely chopped
>>> nuts
>>>
>>> Butter sides of a heavy 2-quart saucepan. In it, combine suggar,
>>> milk, chocolate, corn syrup, and dash salt. Cook and stir over
>>> medium heat until sugar disolves and mixture comes to a boil.
>>> Continue cooking to 234ºF (soft-ball stage), stirring only as
>>> needed to prevent sticking (mixture should boil gently over
>>> entire surface) Immediately remove from heat; add butter but do
>>> not stir. Cool, without stirring to lukewarm (110ºF), for 30 to
>>> 40 minutes. Add vanilla and nuts. Beat vigorously for 7 to 10
>>> minutes or until fudge becomes very thick and loses its gloss.
>>>
>>> Immediately spread into a buttered 9x5x3-inch loaf pan. Score
>>> into squares while warm; cut when firm. Makes about 1 1/4 pounds.
>>>
>>>
>>> Best regards, Bob
>>
>> This is my favorite recipe, too - absolutely the best old-fashioned
>> fudge.
>>
>> N.
>
>
> 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. Kate


Did you notice how little corn syrup the recipe has?
If you don't add a tiny bit of corn syrup, you have to add vinegar or
cream of tarter to retard crystalization. I think they work by
catalyzing the conversion of the sucrose into glucose and fructose. The
process is called "inversion".

Bob