BEVS

Why has the fudge I tried to make ,come out like a soft suger mouse ?

I know I'm not much cop at creating things like cakes and other similar stuff in the kitchen department & I've shied away since killing one of my pots trying to make jam, but I thought I'd be able to manage the fudge recipe thing.

Mgee

You sure you boiled it long enough? Apparently you can test it by dropping a small dollop of it into cold water and if it hardens quickly and forms a ball, then it's ready. Never tried that myself though.

janek

A special confectionery/jam thermometer is a good investment too, about $18.00, and once it starts to boil, never ever stir it until it reaches the temp on the thermometer, do the bit as the Mgee says and drop a tiny bit into cold water and see if it forms a ball, but if you have a thermo it will state 'soft ball', 'hard ball' on the dial. Its the stirring that makes it all sugery/gritty at the end.

weejie

Because all the best sugar confectionary....fudge,tablet,toffee etc .......has to be made in Scotland

to you for giving it a go. I tried to make tablet a couple of times but never worked.

Phyl x