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Question about cooking fudge

Kim Shook

By Kim Shook
in Pastry & Baking

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Toliver

Toliver

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I've never made the candy-maker version of fudge. It's always been the recipes that use marshmallows or marshmallow cream. I always stir in the chocolate and the nuts at the last minute and just pour that into the pan to set up. Other than that stirring, I don't overwork the fudge and still get dull fudge.

 

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Brian: Peter, those are Cheerios.”

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Tim Oliver

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Kerry Beal

Kerry Beal

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Following what Ruth said - if you cooked all your ingredients to the right temperature, cooled down, then added some fondant - you could pour out without working and it would set shiny.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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