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~steve (east tn) ~steve (east tn) is offline
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Default Fudge that won't get hard?!? Help! Please!!

JMF wrote:
> "~steve (east tn)" > wrote in message
> news >
>>cathy wrote:
>>
>>
>>>On Fri, 22 Dec 2006 00:12:56 -0500, "~steve (east tn)"
> wrote:
>>>
>>>
>>>
>>>>Hi All:
>>>>Sorry for such a newbie question, but i was 'helping' my darling wife of
>>>>35 years make some fudge for the holidays. The fudge tastes great, and
>>>>it is thick, but will not set up hard enough to cut and serve. we would
>>>>like to have some homemade peanut butter fudge for family gatherings for
>>>>the holidays.
>>>>
>>>>What did we do wrong?
>>>>-----snip----<
>>>
>>>
>>>You didn't cook the fudge long enough after it came to a boil. When it
>>>reaches boiling, it's 212 degress (Farenheit). You need to continue
>>>boiling it until it reaches about 235 degrees (Farehneit). This is the
>>>soft ball stage, and pretty much the standard temperature necessary
>>>when making fudge. If you Google peanut butter fudge you should find a
>>>lot of recipes with the same ingredients, but more detailed
>>>instructions. You might try one of those.
>>>
>>>Cathy

>>
>>Thanks for the details of how to do it right.
>>we've added notes to our copy of the recipe for next batch,
>>maybe tomorrow,
>>
>>Thanks ever so much!!
>>~steve

>
>
> Steve, I second Cathy's explanation. In the old days when I was making a lot
> of fudge, not cooking it long enough until it reached the right stage was
> ALWAYS the reason it didn't harden. And the opposite is true, too: if you go
> overboard and cook it too long and hot, it hardens so much that it flakes
> and crumbles. A good candy thermometer is probably the safest way to go.
>
> John
>
>

Thanks John.
i think i know one more Christmas present i need to find tommorrow...
should make a good stocking stuffer too.

Happy Holidays to all
and Merry Christmas too!
Thanks,
~steve