If you’ve poured the fudge into the pan to cool and notice the fudge is oily then you can pop the fudge back into the pot and add about a cup of water. If you see this in the pot then allow the fudge to cool down a little and then stir to see if the butter will incorporate. Oily fudge is a sign that the fudge is overheated and the butter in the mixture has separated. If sugar did happen to splash onto the side of the pot and has hardened, a better option is to carefully wipe it away rather than trying to re-incorporate it into the fudge mixture. So make sure the sugar is completely incorporated in before the mixture comes to a boil. If the fudge is brought to a boil before the sugar has fully dissolved into the butter and evaporated milk, it will form crystals that can become larger the more the mix is stirred. Or it could be from sugar splashing onto the sides of the pot and then being stirred back into the mixture. Grainy fudge can be the result of crystalized sugar, which can happen when the sugar isn’t fully dissolved before the mixture boils.
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