SlowCook66
Cook
Hi,
The result of my fudge is very tasty!
I mix the fudge very very little while it’s cooking.
After boiling my fudge to 116C, I let it cool down without mixing it to 110C.
Then I mix it with a egg beater for about 30s. I can’t mix it more than that because then it becomes too hard and won’t pour into my candy molds.
The problem is that I end up with grainy fudge where you can taste the sugar crystals . It’s like as if the sugar hasn’t completely dissolved from the get go.
I read somewhere that the sugar must dissolve completely before adding all the other ingredients.
BUT HOW???
How do we know when the sugar is completely dissolved in the pot? What degrees does the sugar need to attain to know that it’s completely dissolved ?
Thanks for all help !
The result of my fudge is very tasty!
I mix the fudge very very little while it’s cooking.
After boiling my fudge to 116C, I let it cool down without mixing it to 110C.
Then I mix it with a egg beater for about 30s. I can’t mix it more than that because then it becomes too hard and won’t pour into my candy molds.
The problem is that I end up with grainy fudge where you can taste the sugar crystals . It’s like as if the sugar hasn’t completely dissolved from the get go.
I read somewhere that the sugar must dissolve completely before adding all the other ingredients.
BUT HOW???
How do we know when the sugar is completely dissolved in the pot? What degrees does the sugar need to attain to know that it’s completely dissolved ?
Thanks for all help !