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What causes dry fudge?

r
Rene2 Nov 18, 2007 04:52 PM

Hello everyone I was wondering if anyone knows what causes your cooked ( candy thermometer) fudge to go dry, I did not stir it in when it was cooking to the soft ball stage I wonder if that would cause it, or if maybe i had the heat turned to low and it almost took 20 mins to get to the soft ball stage? the fudge did taste good , damm good actually hehehe
but the texture was not right it was just a little to dry and crumbly.... here is the recipie I used, the only alteration was that of the coffee liquer to Dooley's creme liqueur, any help would be appreciated

recipie:

Ingredients:
2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons coffee liqueur
2 tablespoons margarine or butter
1/2 cup chopped walnuts -- toasted

Directions:
Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine.

Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.

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  1. i
    in_wonderment RE: Rene2 Nov 18, 2007 05:04 PM

    Ummm, I want to respond "lack of moisture" but am afraid that would appear rude.

    Add more of the liquid ingredients, and try again? I've made fudge... but I'm not sure what the problem would be other than that. Also, less heat - maybe the liquid is reducing on the stove.

    1 Reply
    1. re: in_wonderment
      r
      Rene2 RE: in_wonderment Nov 19, 2007 04:02 AM

      I thought there was not enough liquid in this recipie too, I'll look at other fudge recipies and see how much liquid you use to sugar

    2. w
      weezycom RE: Rene2 Nov 18, 2007 05:43 PM

      I am not sure, but perhaps putting the liquor in during the cooking process made a difference. When I make fudge, I put the vanilla in with the butter after the chocolate mixture has cooled.

      1 Reply
      1. re: weezycom
        r
        Rene2 RE: weezycom Nov 19, 2007 03:51 AM

        I was surprised actually that you could taste the liquer in the fudge, as I thought by me putting it in and then cooking it, that the liqueur would be cooked out of it, but it didn't at all...... however I could try adding at the end when I add the butter, ( I refuse to use margarine) for baking I don't care what the recipie is, to me maragarine just doesn't give you the same results as butter

      2. TrishUntrapped RE: Rene2 Nov 18, 2007 05:58 PM

        You said you didn't stir it initially, but your recipe calls for constant stirring. Did you beat it vigorously afterwards. That really does make a difference. Also, one thing I did wrong in the past was slightly overcooking, which will cause dryness.

        1 Reply
        1. re: TrishUntrapped
          r
          Rene2 RE: TrishUntrapped Nov 19, 2007 03:53 AM

          yes! I did beat if vigorously once the temp allowed me to, it was interesting actually as when I started beating it , I thought ok this is not going to work at all, as the fudge was just to liquidy , thinking there was no way that it was going to thicken up for a fudge.......but it did not take long to beat it thick, wonder if i beat it too much or too long? because it was not that easy to smooth out into the pan as it was so thick

        2. Phood RE: Rene2 Nov 18, 2007 06:23 PM

          What you have is real fudge. It's a chemistry experiment in changing the crystallization temperature of a liquid. What you are doing is supercooling it (chilling it below its freezing or crystallization point) and then stirring it so the crystals get broken up and it doesn't become a solid block of sugar and chocolate. Many years ago, as a poor student I made a similar recipe regularly as an inexpensive munchie. Making it many times meant that at various times I forgot different things. This is where the answer comes in.
          If you leave out the corn syrup it doesn't taste sweet even though it's all sugar. The ancient recipe I used, and many that I just found on google called for around quarter teaspoon of salt. When I forgot to add that before bringing it to a boil, the fudge would taste dry to my palate. Kind of like eating granulated sugar. I recommend trying a pinch or more.
          If you got the texture right, then you have the basics. My recipe also called for adding the butter and vanilla after removing from the heat, and before stirring.
          I don't know enough about Margarine. Perhaps real comes-from-a -cow butter will respond better to the melting. This is a variable I haven't explored

          3 Replies
          1. re: Phood
            r
            Rene2 RE: Phood Nov 19, 2007 04:00 AM

            ok well I did not have light corn syrup so i added glucose maybe that was the problem? and i am glad you brought up the salt, this recipie did not even call for it, didn't think about that until you mention it in your post...
            also i did use butter instead of margarine, i refuse to bake with margarine .. i dont like the results from margarine, doesn't taste as good and sometimes it makes your bars and cookies greasy

            well I hope the next batch turns out better as i am making it for our christmas gathering , and bought lots of chocolate and liqueurs , thanks everyone for your imput

            ps- is it possible I cooked it to slow ( to low of heat ) and to long to soft ball? maybe that was a factor as well

            is it possible that once the fudge cooled enough to beat, that I overbeat it? as it was rather thick , when i poured it into the pan, I ended up using my kitchen bench scraper to press down and try and get it all even and flat in the pan...

            1. re: Rene2
              t
              tkalex9052 RE: Rene2 Nov 19, 2007 07:47 AM

              I remember from a past "Good Eats" episode that the corn syrup is needed when making fudge in order to stop the sugar from re-crystalizing, which would probably make the fudge grainy and dry-ish rather than creamy.

              1. re: tkalex9052
                r
                Rene2 RE: tkalex9052 Nov 19, 2007 12:04 PM

                Hi , I did add corn syrup though, well actually it was glucose, but i think that is ok

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