Hello all, Let me preface this post with sharing that I'm a home candy maker with little formal training, so thanks in advance for your patience with me I just purchased Greweling's Chocolate and Conf (2nd ed) and wanted to use my recently acquired marble slab for the first time so I've been trying to make the maple fudge recipe - a total of six times now and still no success so I was wondering if I might pick your brains to see what I might be doing wrong? So far, all but one batch has turned into an sticky, thick caramel.Thus far, I've re-caibrated both my digital and glass candy thermometers, switched to using a heat diffuser between my pot and stove burner, tried temperatures ranging from 240-245 degrees, and still I get caramel. My most recent batch I took off the heat at 240, and after about an hour it creamed up a bit but was more the texture of fondant - completely smooth and not fudge like at all. I've gone down to making 1/4 batches at this point to stop wasting all the expensive maple syrup, and I'm about ready to give up on this. Help? Any suggestions as to what I might be doing wrong or should try differently? TIA!
