Some cosmetic changes in preparation for larger site changes in the works.
What I did
Joined: Dec 10, 2005
Posted to Thread #30006 at 8:25 pm on Dec 3, 2017
was to add a bit more cream ( I didn't measure, just poured) and reheated it to the correct temp.
I then followed the recipe which had me pour into a mixer bowl, wait until the temp was down to 110 and beat until it was thick and had loss the gloss.
The result is set fudge that is maybe a bit grainier than it should be, but it tastes good and will do fine for my sharing trays.
Every good dish deserves a good pot.
Other messages in this thread:
- 30006. Is there any way to save a batch of maple fudge... - judy-mass - 3:37pm on 12/03/17 (8)
- I'm pretty sure you can recook it. What do you have to lose? [NT] - Melissa Dallas - 4:43pm on 12/03/17
- sure, put it back and cook it to the right temp. [NT] - Charley - 5:30pm on 12/03/17
- At the link is a suggestion [LINK] - Pat-NoCal - 6:49pm on 12/03/17
- What I did - judy-mass - 8:25pm on 12/03/17
- Yay! So glad it worked out for you, Judy. May I send you my address?? LOL [NT] - Pat-NoCal - 8:28pm on 12/03/17
- Unless you have moved since 2008, I have it! [NT] - judy-mass - 7:31am on 12/04/17
- Still there. (or would that be here.) :-) [NT] - Pat-NoCal - 12:55pm on 12/04/17
- I love a happy ending. [NT] - MarilynFL - 7:59am on 12/04/17