A hve a fudge recipe; it makes totally excellent fudge (which I really fancy just about now) but the bottom of the pan burns: can I prevent this?

[KatyMac]

I have
Ordinary pan
Jam pan
Large catering aluminium pan
Large catering metal casserole
Large enamel pan
Le cruset casserole

Are any of these less likely to burn?

[allhailtheaubergine]

I don't know but now I want fudge.

[LoveBeingAtHomeOnMyOwn]

I want fudge too

[KatyMac]

Well when I make it I will share (virtually of course)

[KatyMac]

If you have a marshmallow & a knob of butter & you microwave them together you can make a little bit of toffee/fudgey flavoured goo that you can lick off a spoon

Is that any help?

[midnightexpress]

Well, I'd avoid the Le Creuset. Mine sticks like buggery and it'll weigh a ton when you come to pour out the fudge at the end.

Have you tried making it in the microwave? I have never tried it, but I believe it's possible.

[midnightexpress]

X-posts KatyMac. You're nearly there already see?

[KatyMac]

No I was wondering about that as I was typing my previous post

I might try with half the mixture maybe?

[midnightexpress]

Here's a recipe

[thinbridewaitingtogetout]

I make scottish tablet in a heavy bottomed pan, usualy a stainless steel stew/soup pan and it never burns.

[Sausagesarenottheonlyfruit]

Jam pan would probably withstand the highest temperature as it's designed for melting sugar.

Can you post the recipe in exchange for that nugget of wisdom please?

[LostInTransmogrification]

Would have thought the jam pan was worth a try (as long as your jam doesn't burn too!), although you might just have the heat up a tiny bit too high. I don't make fudge, I make tablet, but it only tends to catch if the heat is too high and I don't stir it enough.

[KatyMac]

Will I get to softball at a lower temperature tho'?

1 can evap
8oz butter
2lbs sugar

Boil to softball beat then pour & chill

[KatyMac]

I have some toffee & some fudge

You can cook it in the microwave but not a whole batch & I don't know how long for

[Granny23]

Anyone got any tips to stop sticking on pans. I got a new expensive jelly pan last year and the jam, jelly, marmalade sticks/burns everytime in spite of constant stirring, correct temperature, etc.
Seldom had this problem with the old pan, but it was aluminium, had become pitted and is now serving as a garden feature with heathers in.
New pan is stainless steel.

[annieother]

You have to stand over it and keep stirring with a wooden spoon, scraping over the entire bottom of the pan constantly so the fudge never gets a chance to even slightly catch. One of those jam making spoons with the flat end is best. Silicone spatula might work well too. Wouldn't mind a bit later with a cuppa...

[OvO]

I've just made tablet and stood and stirred it the whole time and it didn't burn at all. Pot washed out easily - a miracle!

Last time I tried to make fudge it was taking forever to heat so I turned it up and then it bloody well burnt! I think you just need a slightly lower temp and some patience (and a book in one hand to pass the time). It will reach the right temperature eventually ime.

[tb]

Suggest lower temperature, and echo stirring like mad. It will take longer, but should get there.

A pan that doesn't have a completely flat bottom might help too - thinking of the type that dm had with fine concentric rings on the base.

Alternatively, one of those sort of flying saucer simmering things from either somewhere like Lakeland or an old-fashioned ironmongers or market stall.