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Food & Drink / The Gestalt of Cooking
|Subject: Re: Fudge||Date: 12/24/2012 12:18 AM|
|Author: Myownigloo||Number: 21228 of 21259|
So, this year, in a fit of madness, I ordered 1/2 pound of butter fudge from Norm Thompson. Think toffee taste, fudge consistency. Gone in two days. This is serious crack candy. Anyway, googled for recipe for "Brown Butter Fudge". Seemed straightforward enough...but, what I have is caramel. Possibly one of the world's best caramels, due in large part to the use of vanilla paste as opposed to extract, but not fudge. Question being, did I over or undercook? Candy thermometer read "Soft Ball" stage, but, well, not fudge by any stretch. Opinions? Address for safe house to hold Norm's butter fudge if I order it next year to keep it from my gaping mouth?
Soft ball is correct for fudge.
After you cook fudge, then you have to beat air into it until it's cooled. It takes a long, long, long time, a lot of beating by hand with a heavy spoon (wooden preferable) and it has to be beaten until the sheen leaves it.
Did you do that?
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