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When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.
If you are new at making fudge, the tips below may help you be successful even on your first batch.
- As stated above, use good quality butter and do not substitute margarine.
- Look for recipes containing marshmallows, marshmallow creme, or corn syrup. These ingredients help prevent the sugar from crystallizing, causing grainy textured fudge.
- Prepare before beginning by measuring all ingredients out and getting out all the equipment and utensils you will need. Your attention is required during every step and you must be able to react when necessary.
- Use a candy thermometer to check the temperature of the sugar mixture as it is boiling. The temperature should reach at least 234 degrees F. but no higher than 238 degrees.
- Boiling the sugar mixture to the proper temperature is important in achieving the right water content, which will affect the firmness of the fudge. Boiling to 234 degrees F. will remove most of the water content from the sugar mixture.
- Test your thermometer for accuracy before using.
- If you do not have a candy thermometer, the best method to use to determine that the sugar mixture is at the proper temperature is the cold water test to determine when it is at the soft-ball stage.
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