It only took me 7 tries to get success here. I've learned a lot. First, make sure your pan is deep enough so it doesn't boil over (try 1). Second, calibrate your thermometer in boiling water (tries 2 and 3, I bought a new one when I realized the old one's tube freely moved along the measurements). Third, check for soft ball, as mine goes at 234F. And finally, let it cool until 110F before beating the sheen off. My successful 7th try also included a pinch of cream of tartar (to turn some sugar into glucose and keep it from turning into a rock) and 1/4t of salt, based on other fudge information out there. But I think leaving it to 110F to beat made the difference. Good luck!
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It only took me 7 tries to get success here. I've learned a lot. First, make sure your pan...