Mynyel Posted November 23, 2013 Share Posted November 23, 2013 So I used a candy thermometer and after I made the fudge discovered that is was 8 degrees off. So when I hit the softball stage it was 8 degrees hotter than the thermometer read. That is enough to make my fudge come out hard right? Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 23, 2013 Share Posted November 23, 2013 it will be stiffer, but it shouldn't be hard candy stage. yet Quote Link to comment Share on other sites More sharing options...
Mynyel Posted November 23, 2013 Author Share Posted November 23, 2013 it will be stiffer, but it shouldn't be hard candy stage. yet It wasn't of a hard candy consistency but it was really hard. I could bite into it but again, it was hard. Almost like almond bark hard. Would that be temperature or something else? Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted November 23, 2013 Share Posted November 23, 2013 Candy is so fussy, its hard to know. Did you beat it the whole time it was cooling? Did you sub skim milk for cream? all you can do is eat the failure and keep trying! Quote Link to comment Share on other sites More sharing options...
Mynyel Posted November 23, 2013 Author Share Posted November 23, 2013 Candy is so fussy, its hard to know. Did you beat it the whole time it was cooling? Did you sub skim milk for cream? all you can do is eat the failure and keep trying! Beat it while it was cooling until the sheen was gone, and used whole milk. I am going to try again correcting the temperature. Hopefully that helps! :) Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted November 23, 2013 Share Posted November 23, 2013 Cream does make it softer, iir. I'm dairy free now, and I now make my fudge with powdered sugar in the microwave, it tastes almost as good lol Good luck! Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 23, 2013 Share Posted November 23, 2013 I learned to limit how long I beat it. being more careful about two minutes, and not three, made for a smoother texture. longer it developed crystals. 2ds has taken over the fudge duties. his turns out very smooth. you could try heating it in a double boiler and adding cream while doing so and maybe end up with hot fudge sauce. :) Quote Link to comment Share on other sites More sharing options...
Annie G Posted November 24, 2013 Share Posted November 24, 2013 I learned to limit how long I beat it. being more careful about two minutes, and not three, made for a smoother texture. longer it developed crystals. 2ds has taken over the fudge duties. his turns out very smooth. you could try heating it in a double boiler and adding cream while doing so and maybe end up with hot fudge sauce. :) Mom and my sisters made fudge every holiday season and it was ALWAYS grainy. I thought that was how it was supposed to be. When I was about 20, I visited Gatlinburg and had fudge from a fudge store- it was oh so creamy and I thought they had made it wrong. Didn't know it was grainy from being overbeaten....learned something new here today! Quote Link to comment Share on other sites More sharing options...
Catwoman Posted November 24, 2013 Share Posted November 24, 2013 So I used a candy thermometer and after I made the fudge discovered that is was 8 degrees off. So when I hit the softball stage it was 8 degrees hotter than the thermometer read. That is enough to make my fudge come out hard right? I have no idea. I just use the recipe on the Marshmallow Fluff jar. It's not fancy, but it's idiot-proof. (Ask me how I know... ;)) Quote Link to comment Share on other sites More sharing options...
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