How do you know when fudge is done without a thermometer?
You don’t have a thermometer? You can always do the ‘cold water test‘: drop a small amount of hot syrup in a glass of cold water. As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers.
How do you know when fudge is ready?
What can you use if you don’t have a candy thermometer?
You don't need a candy thermometer to make your favorite sweets.
What temperature should fudge be cooked to?
How long should fudge be cooked?
How do you test for soft ball stage without a thermometer?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
Why isn’t my fudge setting?
When your fudge isn’t setting properly, the culprit is typically going to be that the temperature wasn’t right. If your fudge is sticky or overly gummy, then it likely wasn’t cooked to a high enough temperature. What is this? People often make this mistake when they are making fudge for the first time.
How do you know when fudge is done without a thermometer?
You don’t have a thermometer? You can always do the ‘cold water test‘: drop a small amount of hot syrup in a glass of cold water. As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers.
How can you tell soft ball stage without a thermometer?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
Why has my fudge gone grainy?
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Why is my fudge grainy?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules “find” one another and start forming crystals.
Is a meat thermometer the same as a candy thermometer?
Candy thermometers have a higher temperature range.
Most candy thermometers can reach temperatures as high as 400 degrees Fahrenheit, while meat thermometers typically go up to around 200 degrees Fahrenheit.
Can I use a digital meat thermometer for candy?
If your meat thermometer goes up to almost 200 degrees Celsius (392 degrees Fahrenheit), then it can certainly be used to make candy, but very few old-fashioned, analog, metal and coil thermometers meet that simple standard.
How do you remelt fudge?
- Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
- Stir the fudge over low heat until it dissolves. …
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
- Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
- Stir the fudge over low heat until it dissolves. …
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
What can I do with grainy fudge?
OMG My fudge is grainy, what do I do? –
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
Can a digital meat thermometer be used for candy?
If your meat thermometer goes up to almost 200 degrees Celsius (392 degrees Fahrenheit), then it can certainly be used to make candy, but very few old-fashioned, analog, metal and coil thermometers meet that simple standard.
How long does it take for hard candy to get to 300 degrees?
The temperature needs to reach 300-degrees to become hard candy. It will take a good 25-30 minutes to reach the temperature.
Why is my hard candy not clear?
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
How do you fix a grainy tablet?
If your Tablet is grainy but not sugary but you’d prefer it to be just a little smoother then it is all down to the beating. Once you take your Tablet off the heat let it cool for 2 / 3 minutes and then beat it for a good 5 minutes vigorously.
How do you fix broken fudge?
This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed. To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves.
Can u melt fudge?
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil. But why did my fudge go grainy?