Ebenezer
Assistant Cook
Hi. I have a long and wearisome history of failing to persuade fudge to be like it is in the shops: light, claylike and borderline crumbly.
What can I add to a basic vanilla fudge recipe to make it behave itself instead of being impossibly chewy and impossible to cut up? That's to say, which ingredient needs to be either included or increased/decreased? Is there an ingredient which is specifically responsible for lightness in fudge?
I've experimented with cooking times and when I reduce the time it just doesn't solidify properly. If I increase the time, it sets like glass. Yet when I steer a middle course time-wise and do the 'soft ball' test in some cold water, the result always suggests that the end product will be okay. But it never is.
Can anyone advise me before I jump under a bus? Many thanks.
What can I add to a basic vanilla fudge recipe to make it behave itself instead of being impossibly chewy and impossible to cut up? That's to say, which ingredient needs to be either included or increased/decreased? Is there an ingredient which is specifically responsible for lightness in fudge?
I've experimented with cooking times and when I reduce the time it just doesn't solidify properly. If I increase the time, it sets like glass. Yet when I steer a middle course time-wise and do the 'soft ball' test in some cold water, the result always suggests that the end product will be okay. But it never is.
Can anyone advise me before I jump under a bus? Many thanks.