2014-09-11
In an attempt to make some fudge this evening I discovered two important lessons about working with sugar.
The first was about temperature. When sugar is heated to various temperature our changes state when it cools. in the case of fudge 115C is needed to produce the Soft Ball stage.
The second is the complicated question of chocolate. Adding chocolate to hot fudge appeared to make it seize, but it may have also been a side effect of too high a temperature when cooking the fudge.
Either way, over cooked fudge looks like this...
Admittedly I kept stirring it to get it to this consistency.
So in conclusion I should get myself a sugar thermometer.
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