I tried making fudge today. Failed.

Even on maximum heat, I’m unable to get the temperature above 110°C. It needs to get to 116°C or it won’t set.

I started on a low heat to melt the butter and dissolve the sugar, upped the heat when the temperature stopped rising and it was great up to about 108°C, lovely and smooth, but then the heat rise slowed to a crawl, even though the cooker was as maximum, and a significant amount burned to the bottom of the pan as I kept the heat up for longer than I should in the vain hope of getting the required temperature.

The final result is very soft. Really, really sticky. Tastes great though!

Any tips on increasing the temperature while keeping a thermometer in the pan will be greatly appreciated. Preferably without burning a large amount to the pan in the process.

About Ponder

I'm a train driver from Cardiff, have been married a long time and have 4 wonderful kids... all grown up now! Warning: I tend to lose The Game a lot.
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