How to fail at making fudge, step by stepPosted 18 February 2011 by Cheryl Claudine
I remembered that I had frozen some fudge resulting from an earlier attempt at making real old-fashioned fudge, which I described previously. I took it out of the freezer, took a photo…
…and threw it into the garbage.
Then I embarked on my most recent attempt at fudge. I used the same recipe I always use, because I am determined to make this recipe work for me. I only did a few things differently this time: I used real butter instead of margarine, I didn’t double the recipe, and I waited till a couple degrees past soft ball stage.
I took pictures as I went along this time.
2:33pm – Reduce heat to a low simmer once it reaches a boil. As per other reviewers’ advice on this recipe, stop stirring at this point.
4:38pm – Reaching soft ball stage, 238 degrees F. I don’t know how other reviewers are able to reach this stage in under an hour.
As the post title states, it was another failure. Not as huge a failure as before, as the fudge actually was edible this time (and not just as an ice cream topping), but it wasn’t the right texture – too sticky and nearly impossible to cut into squares. I probably need to wait for it to reach a temperature about 5 degrees hotter next time. I think my thermometer is not calibrated correctly. Oh fudge! :-P