I've made this twice now. The first time, I waited until the fudge was at 240 degrees before removing it from the stove. It was impossible to stir when it cooled, much like taffy. It hardened into a grainy mess. Here's what I did differently the second time: Used the soft-ball method to judge temperature (thermometer only read 220). Immediately poured into large bowl, not scraping the sides or bottom too much. Topped with 1 Tbsp. margarine and the vanilla (I didn't have butter, and I read margarine contains too much water and can cause graininess, so I compromised). Did not stir or disturb mixture at all. Carefully set aside to slowly cool- no need to dunk pot or bowl into cold water and risk contaminating or ruining the candy. The mixture only needed to cool enough to handle the bowl without taking a break from stirring, but it sat for at least 20 minutes before I began. Had the buttered pan and a spatula near the area where I set up a comfortable place to sit and stir- and did not stop until I could stir no more because the mixture was too thick. This took less than 10 minutes. Grabbed spatula and spread into pan- took up a little more than half of an 8x8 pan. After 30 minutes (at room temp.), the fudge had lost its glossiness and was completely set and Perfect! It's creamy and rich, not grainy at all. The only thing I'll do differently next time is possibly double the recipe. Also, this would be great with peppermint extract. Thank you.
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I've made this twice now. The first time, I waited until the fudge was at 240 degrees before...