2014-10-11
Third time round in the quest for a delicious fudge. This time round I used a heavier bottomed saucepan and kept the heat lower.
Lowering the heat slows down the rate at which the sugar cooks and allows you to avoid it burning and turning to caramel.
The point where the sugar reaches the soft ball stage (115C) looked identical to a few degrees before, the thermometer was essential.
When whipping it, it cooled to the point when it was quite viscous before adding the treaty to set.
Cheap Thermometers
Seems the glass the thermometer made from couldn't take heating and cooling. It survived the cooking, but the shattered when washing up.
