(no subject)
I've started my Christmas preparations by making fudge! Vanilla and raisin fudge, to be precise. I've never made fudge before, and so far it's going fairly well - it's at least smooth and creamy and fudge-tastin, but I've poured it into the tin and it's refusing to set! The recipe advises 5-10 minutes before setting to a soft and cuttable stage, but it's been 15 and it's still runny. I'll just have to keep an eye on it...
I think I need to get all scintific and find a temperature melting prfile for sugar crystals - I'm assuming the reason that the mixture stops at a certain temperature for about 10 minutes while boiling before changing consistancy and continuing to heat is because the sugar is doing something at that stage. But I always get paranoid that my hob's not hot enough! This time it stopped at 110oC before going all thick an gloopy and finally getting up to soft ball (116oC). After softballing I added the vanilla and raisins and beat it until nice and creamy. Now I just have to hope it sets!
Fudge will help stave off the post-Mikado blues I feel. :)
I think I need to get all scintific and find a temperature melting prfile for sugar crystals - I'm assuming the reason that the mixture stops at a certain temperature for about 10 minutes while boiling before changing consistancy and continuing to heat is because the sugar is doing something at that stage. But I always get paranoid that my hob's not hot enough! This time it stopped at 110oC before going all thick an gloopy and finally getting up to soft ball (116oC). After softballing I added the vanilla and raisins and beat it until nice and creamy. Now I just have to hope it sets!
Fudge will help stave off the post-Mikado blues I feel. :)