SlowCook66
Cook
Hi,
I am looking to commercialize fudge.
So I have adopted making fudge through the microwave using sweetened condensed milk and chocolate along with a few other spices and extract oils.
The problem is when I put it in the fridge to set right after I made it and then pull it out after 3-4 hours and I find it tastes amazing. It’s nice and firm and fudgy- hard.
Then I leave it at room temperature for a couple of hours and it sort of softens up and isn’t as good.
Other then specifying to keep refrigerated What can I add to my fudge so it stays firm just as if I just pulled it out of the fridge?
Q.
1) Should I add more chocolate?
2) Lower the butter?
3) Add lemon juice ?
4) Reduce Sweetened condensed milk?
5) others????
Thanks
I am looking to commercialize fudge.
So I have adopted making fudge through the microwave using sweetened condensed milk and chocolate along with a few other spices and extract oils.
The problem is when I put it in the fridge to set right after I made it and then pull it out after 3-4 hours and I find it tastes amazing. It’s nice and firm and fudgy- hard.
Then I leave it at room temperature for a couple of hours and it sort of softens up and isn’t as good.
Other then specifying to keep refrigerated What can I add to my fudge so it stays firm just as if I just pulled it out of the fridge?
Q.
1) Should I add more chocolate?
2) Lower the butter?
3) Add lemon juice ?
4) Reduce Sweetened condensed milk?
5) others????
Thanks
