SlowCook66
Cook
Hi,
It’s been said over and over to cool the fudge down to 50C before we start beating it.
If I do this, the fudge gets very hard after 3 minutes of beating it. And it creates bubbles on top after I pour it in the pan.
In contrast, if I let it cool down to 60-70C, it’s easier to beat (about 7-10min), no bubbles and no crystallization, and melts in the mouth !!! So what’s all the hype about the 50C?
Thanks for all insight!
It’s been said over and over to cool the fudge down to 50C before we start beating it.
If I do this, the fudge gets very hard after 3 minutes of beating it. And it creates bubbles on top after I pour it in the pan.
In contrast, if I let it cool down to 60-70C, it’s easier to beat (about 7-10min), no bubbles and no crystallization, and melts in the mouth !!! So what’s all the hype about the 50C?
Thanks for all insight!