 Fudge Making Tips
-
Pick a day when the weather is cool
and dry.
- Don't double, triple or make other
multiples of a fudge recipe at one time. This will affect the cooking
and cooling rate, and may cause recipe failure.
- Don't substitute ingredients. Fudge
making is very exact, and substitutions may result in poor
performance.
- Use only regular butter or margarine
(80% fat) in sticks. Using diet, soft, light, or vegetable oil spread
products can cause recipe failure since these products contain
additional moisture or different fats.
- Use an accurate candy thermometer and
follow recipe directions closely. Test your candy thermometer by
placing it in a pan of boiling water. An accurate thermometer will
register 212°F. at sea level. Add or subtract degrees from cooking
temperatures in recipes according to the thermometer reading. If you
live at higher altitudes, check with a county extension agent to
determine when water should boil in your area. Do not allow bottom of
thermometer to touch bottom of pan.
- Homemade fudge make great gifts for
the holidays or a nice thank-you for something special that someone
did. Colorful fudge or nut cups may be purchased at candy supply or
specialty food stores to add a festive look to your candies. Try
mixing several different fudge recipes in a decorative tin or box.
Include a hand-written copy of the recipe, and you will have a gift
that no one will want to return
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