What causes dry fudge?
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
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
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.
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
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...
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
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
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.