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.
