Comments on: Best Fudge Ever!

By: Weekend Bakers

Weekend Bakers — Sun, 20 Oct 2019 08:28:17 +0000

In reply to Sonya. Have you read our tips Sonya, they are very important to get a smooth consistency. reading your comment we can imagine maybe a tiny bit of crystallized sugar came into contact with your mixture which is already enough to change the structure. If you are very careful not to let that happen and keep everything very clean, you will get your smooth fudge!

By: Sonya

Sonya — Fri, 11 Oct 2019 00:34:31 +0000

Hello
I tried this recipe and my first attempt was a failure. My second attempt was ok untill the beating stage. After about a minute it turned into a coarse “bread crumb” consistency.

By: Darcie Srsen

Darcie Srsen — Fri, 14 Oct 2016 09:24:47 +0000

Howdy, i read your blog from time to time and i own a similar one and i was just wondering if you get a lot of spam responses? If so how do you prevent it, any plugin or anything you can suggest? I get so much lately it’s driving me crazy so any assistance is very much appreciated.

By: Weekend Bakers

Weekend Bakers — Mon, 18 Apr 2016 17:44:56 +0000

In reply to Vicente. Fudge was invented around 1870, probably made with corn syrup, which also contains in part glucose. So a grandmother probably did not use glucose, but you can happily substitute glucose with a (corn) syrup. You probably have to use 30% more to compensate. The glucose helps to stop premature crystallization during the cooking process and gives the fudge a chewy yet smooth texture.

By: Vicente

Vicente — Wed, 13 Apr 2016 01:56:48 +0000

In reply to Weekend Bakers.

Hello. thanks for your reply. I’m looking to only use ingredients “that my grandmother uses to have in her kitchen”

🙂

A little inspired by Michael Pollan books… Aren’t those syrups very industrial stuff?

They look delicious though…

thanks

By: Weekend Bakers

Weekend Bakers — Tue, 12 Apr 2016 20:23:38 +0000

In reply to Vicente. Hi Vicente, Yes you can, but the fudge will probably not be as smooth but still very delicious we're sure.

By: Vicente

Vicente — Mon, 11 Apr 2016 23:27:32 +0000

Can it be done without glucose?

By: Weekend Bakers

Weekend Bakers — Tue, 24 Nov 2015 09:31:30 +0000

In reply to Judith.

Hello Judith,
Did you mean the glucose? With this we mean glucose syrup, this liquid sugar is also called confectioner’s glucose. It is added to the fudge recipe because it prevents the sugar from forming big sugar crystals this way getting a smoother texture.
Regular sugar is also called sucrose.

By: Judith

Judith — Fri, 20 Nov 2015 01:39:05 +0000

Hi,
Your website is great. Thank you for taking the time to share.
My question is about the fudge recipe. I am not clear on the difference between sucrose and regular sugar. Can you explain please.
Much appreciated.

By: Weekend Bakers

Weekend Bakers — Thu, 28 May 2015 18:59:17 +0000

In reply to Jim. Hi Jim, thanks for your comment. If you want a softer more chewier fudge you need to lower the temperature for 2 degrees C. So around 116C to 117C is the chewy stage! Happy fudging!

By: Jim

Jim — Wed, 27 May 2015 18:13:09 +0000

Very nice! Made some for my fudge loving son’s birthday. It was the first time I have made fudge and turned out lovely and smooth just as you said it would.

If I was being fussy I would like it to be slightly chewier – I took it to exactly 119 degrees C – would raising the temperature slightly do that?

By: Weekend Bakers

Weekend Bakers — Tue, 05 May 2015 12:57:51 +0000

In reply to Lissa Mattson. Hi Lissa, love to hear if this fudge is any where near to the one of your grandmother's.

By: Lissa Mattson

Lissa Mattson — Sat, 25 Apr 2015 18:52:05 +0000

Hi,
I live in New York, but am originally from Pennsylvania. My maternal grandmother, who was Pennsylvania Dutch, made delicious fudge. I will be trying your recipe because I don’t have my grandmother’s.