Hello. I've been using Greweling's fudge formulas for a few months now and I'm very happy with them. I also raised his cooking temperatures up by a degree or 2 and got the consistency that I was looking for - a little softer than "normal" fudge. I make all 5 of his recipes and find them as tasty as any fudge I've come across, and with excellent shelf life. I do have a question, if anyone can help: I want to make a much wider variety of fudge flavors but all of the recipes I can find are more "home" recipes that use very little glucose (if any) and none of them use invert sugar. Does anyone know a reliable ratio that I can use to substitute a portion of the sugar with glucose and invert sugar? Thanks, John
