2014-09-21
This, the third attempt, to make fudge has proven more successful. Still following the basic recipe and thinking about the cooking process.
This time I used a sugar thermometer to ensure it got to the correct temperature (115C) before allowing it to set.
Note: Use a low to medium heat and a non-stick saucepan.
In particular I noted that towards the end of the cooking sequence, the temperature rose quickly, but this could be a side effect the saucepan, heat or stirring.
The result is delicious though not completely smooth.
No comments:
Post a Comment