Hey guys, dont come on /ck/ very often but I've been cooking more recently, I have a question about fudge.
I did everything right, brought it to the softball stage with the sugar, cocoa and milk , let it sit and then stirred in the vanilla and butter until it lost it's sheen, and then poured it into the pan to cool down and harden.
Only problem is, it didn't firm up, it stayed soft, and while I did repurpose it by eating it with a spoon and mixing it in with some ice cream (Super tasty), I'd like to know what I did wrong in the process. Any thoughts?
mang this is a slow ass board stop bumping shit.
you probably didn't heat the milk long enough. fudge is fickle as shit if you do the exact same thing again it'll probably work for some reason.
>>7456790
Oh, I didnt make those bumps, those were other people, check the IP's.
Yeah, I made it the exact same way a time before that and it worked just fine, if fudge just fluctuates like that I guess I'll just keep trying
>>7456796
>check the IP's.
What are you some kind of hacker?
>>7456790
i wanted to hear more about fudge fuck off
>>7456800
oh whoops, forgot everyone didnt use 4chanX
>>7456800
wait what version of 4chan are you using?
>>7456769
If your temperatures were correct you likely under stirred.. Pic related (though not chocolate).
Is there an ambient temperature or humidity difference from the time it came out properly and this time? Some times you may need to adjust things a tt to account for different room temps or humidity or elevation.
The higher temperature you take it to the firmer it will be
116C is kinda fondant-y
118C is on the pretty firm side
Also
>cocoa
You disgust me, regular fudge is so much better, why ruin it with cocoa?
We make something kind of like fudge in my country, but I don't think Americans would want to eat either of the two variations. In fact, I thought the pic in OP was the first one I'm about to describe because ours has a bit of a rusty colour to it when cooked.
One is made with blood in a double boiler into which lots of chocolate is melted as well as powdered sugar. Then it's poured out into a rectangular pan and allowed to sit until cool and coagulated. Then you cut it into squares and eat. The texture is similar to tofu.
The other is similar, but instead of blood, it's made with water and/or milk as well as a starch of some sort, usually chickpea flour or chestnut flour, though cornmeal or semolina flour are also common. The texture is similar to polenta (because that's basically what it is, anyway).
Both often have other flavourings added, according to personal/regional tastes and preferences. My area adds extract of cherry pits or apricot kernels for a little bitterness. Others add zest of bitter orange .
>>7457484
Wait, what's "Regular" fudge? The fudge I'm used to is Chocolate fudge
>>7456769
did you freeze it for long enough?
>>7458578
The recipe didnt call for freezing it, just for letting it sit to cool
tight, i like fudge
