Kerry Beal

You think if she doesn't seed and doesn't take it below 31º C that she is going to get it into temper?

Fun to try - but life is just too short!

So with the 'wild crystallization' method you are doing here - you cool to 27 for dark chocolate, then reheat to 30-31 to melt out the form IV crystals. Then you test your temper.

Dark chocolate? Heat up as high as 34.5 and see what happens.

Water ganache discussion

SQUIRREL!

Couple of thoughts. How confident are you in the accuracy of your thermometer? and are you placing the items in the fridge for 10 to 15 min after dipping to carry off the latent heat of crystallization?

Since you can use fondant (the non cake topping kind) to set fudge without beating it - I wonder if you could use fondant sugar in it's place to set the fudge.

Good to know

The last of my first big trials.

Likely not. It's not a really 'tender' custard to start with. I baked both of mine in the steam girl but with convection and 25º F less.

I’m planning to put them in backwards - golf ball side down so there is more surface area buried. Though don’t know if that will help.

I've always just found you get a richer (more complex) flavour with buttermilk than regular.

I use soft white fondant which would be 115º fondant I believe - I have a 50 lb pail of it in my chocolate room. I don't know about using lecithin in fudge. Not something I've done before.

I think your first suggestion of sauce probably makes the most sense then! Or what if you made some cinnamon bun dough, mixed your fudge with sufficient butter and spread on the bun dough and rolled it up (maybe a cream cheese layer too), slice, proof and bake as for rolls.

Do you have any soft white fondant in the house? You could heat to around 60º C and add some to 'correct' the crystals.

Wonder if you could add some water, cook it back to the original temperature and crystallize it again?

Jo - does he sell packaged ice cream with an ingredient list?

There is also another company called Kwality - here - his has 14% butterfat.

Last summer - working on caramel recipe development while up north - I used the pressure cooker we have up there with great success. And wouldn't have thought of it if Anna haven't suggested it!

Next batch I’m going to use golf tees

This one I made this am - creme fraiche and milk - no curdle. There was no curdle in the buttermilk one either. I suspect the eggs and flour prevent the curdle.

exactly!

Dry-fried green beans

yup - autocorrect strikes again - I would have spelled it colours