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Is there any way to save a batch of maple fudge...

Veteran Member
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Joined: Dec 10, 2005


Posted to Thread #30006 at 8:37 pm on Dec 3, 2017

that should have been cooked up to 238° but because I was not so bright, I let it get to the line on my candy thermometer that had "soft ball" and turns out that was only 220°.

It is supposed to thicken and lose gloss as it is beaten after cooling to 110° and it is doing neither.

Can I put it back on the heat and recook to 238, or make a second batch and add this to it as it cooks?

Or is it headed for the trash?

Every good dish deserves a good pot.

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