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What causes dry fudge?

Hi , I did add corn syrup though, well actually it was glucose, but i think that is ok

Nov 19, 2007
Rene2 in Home Cooking

What causes dry fudge?

I thought there was not enough liquid in this recipie too, I'll look at other fudge recipies and see how much liquid you use to sugar

Nov 19, 2007
Rene2 in Home Cooking

What causes dry fudge?

ok well I did not have light corn syrup so i added glucose maybe that was the problem? and i am glad you brought up the salt, this recipie did not even call for it, didn't think about that until you mention it in your post...
also i did use butter instead of margarine, i refuse to bake with margarine .. i dont like the results from margarine, doesn't taste as good and sometimes it makes your bars and cookies greasy

well I hope the next batch turns out better as i am making it for our christmas gathering , and bought lots of chocolate and liqueurs , thanks everyone for your imput

ps- is it possible I cooked it to slow ( to low of heat ) and to long to soft ball? maybe that was a factor as well

is it possible that once the fudge cooled enough to beat, that I overbeat it? as it was rather thick , when i poured it into the pan, I ended up using my kitchen bench scraper to press down and try and get it all even and flat in the pan...

Nov 19, 2007
Rene2 in Home Cooking

What causes dry fudge?

yes! I did beat if vigorously once the temp allowed me to, it was interesting actually as when I started beating it , I thought ok this is not going to work at all, as the fudge was just to liquidy , thinking there was no way that it was going to thicken up for a fudge.......but it did not take long to beat it thick, wonder if i beat it too much or too long? because it was not that easy to smooth out into the pan as it was so thick

Nov 19, 2007
Rene2 in Home Cooking

What causes dry fudge?

I was surprised actually that you could taste the liquer in the fudge, as I thought by me putting it in and then cooking it, that the liqueur would be cooked out of it, but it didn't at all...... however I could try adding at the end when I add the butter, ( I refuse to use margarine) for baking I don't care what the recipie is, to me maragarine just doesn't give you the same results as butter

Nov 19, 2007
Rene2 in Home Cooking

What causes dry fudge?

Hello everyone I was wondering if anyone knows what causes your cooked ( candy thermometer) fudge to go dry, I did not stir it in when it was cooking to the soft ball stage I wonder if that would cause it, or if maybe i had the heat turned to low and it almost took 20 mins to get to the soft ball stage? the fudge did taste good , damm good actually hehehe
but the texture was not right it was just a little to dry and crumbly.... here is the recipie I used, the only alteration was that of the coffee liquer to Dooley's creme liqueur, any help would be appreciated

recipie:

Ingredients:
2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons coffee liqueur
2 tablespoons margarine or butter
1/2 cup chopped walnuts -- toasted

Directions:
Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine.

Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.

Nov 18, 2007
Rene2 in Home Cooking

Need a good Buttercreme recipie

>>Is Loblaws buttercreme really buttercream or is it icing? I've never seen pure white buttercreme that didn't have additives to make it white.<<<

Hmmm, if it were icing would it not taste like icing sugar? but still good point , maybe it was just an icing.... if it is - it sure was good!!! This delima is going to drive me crazy, I realised today that I won't let this rest until I call Loblaws myself and ask them lol.......... slightly obstinate just a little :-)

Oct 12, 2007
Rene2 in Home Cooking

Need a good Buttercreme recipie

ok great thankyou!

I did get a mouth feel of shortening from this Loblaws cake, but not like some of the buttercreme recipies I have tried, I think this one had a fair bit of creme in it...... I'll give your recipie a go and see how it works for me... I use "Redpath" icing sugar, from our local grocery, and I also buy it in bulk at our local bulk store, I believe it is the same icing sugar as what I buy.

Oct 12, 2007
Rene2 in Home Cooking

Need a good Buttercreme recipie

I thought about asking but I just figured they wouldn't give it to me, If they did use vanilla it was the clear vanilla as the icing was pure white , and if they did use it, they used the perfect* amount as you did not get a blast of vanilla in your pallet , like some of the buttercremes I have tasted,

I have your recipie here thankyou, I may give this a try but not sure how to read the measurments, what does this (#) symbol represent ? is it cups, also the icing sugar has X times on it , not sure what that means...

thx for your help

Oct 12, 2007
Rene2 in Home Cooking

Need a good Buttercreme recipie

Hi Kelli, This is close to my Italian buttercreme, it is a nice tasting buttercreme, I use this one when I am not doing any piping or embelishments...

I'm just trying to find one similar to the Loblaws buttercreme I recently had, it was fantastic! and you could not taste the icing sugar at all, it was a pure white icing where as the buttercreme with the cooked simple syrup is slightly beige..

thanx for your help!

Oct 11, 2007
Rene2 in Home Cooking

Need a good Buttercreme recipie

hello all!! I am new here and was hoping someone might be able to help me with a good buttercreme recipie...... I am looking for a thick consistancy little rich , and not* taste like icing sugar or vanilla...... smooth taste , not an italian buttercreme

I recently had a piece of a local grocery store cake and the icing was much like I described above.....

Thankyou for your help :-)

Oct 11, 2007
Rene2 in Home Cooking