Hi all.
I'm a very experienced home baker. I'm not used to things not turning out as they should and so I'm very annoyed at myself.
Up until a few months ago though, I'd never made fudge because I personally just don't like it much. However, I've been asked by a good friend to make whisky fudge for wedding favours.
Over the last few months I've been making many batches with varying degrees of success. I've scoured every fudge website known to man for tips and tricks (though some are completely contradictory ie stir continuously vs not stirring at ALL while it cooks - I've tried both of these methods, neither worked).
I tried condensed milk fudge from an online recipe and it refused to set up, ended up with a sloppy pale sticky mess.
The recipe I've settled on is 'Old Fashioned Whisky Fudge'. Ingredients are double cream, butter, milk, golden caster sugar, muscovado sugar, and finally the whisky (see below).
My main problem is getting the fudge to be hard enough, as it needs to hold it's shape when cut into small squares at room temperature - its going into favour boxes that I've also made to hold it.
The recipe says it will keep for two weeks if covered, and that its not necessary to refrigerate it (though you can).
So, WHY is the fudge too soft?
- After a few failed attempts ending with a sloppy non setting blob, I reduced the liquid in the recipe, ie completely took out the milk, used extra thick double cream instead of regular double cream, reduced the butter, and reduced the already small amount of whisky.
- I used a candy thermometer (calibrated with boiling water so I know its showing the correct temperature) to get to 244 degrees F which the recipe states, slightly higher than normal to allow for the addition of alcohol. I make sure it's not touching the base of the pan and is in the fudge itself to not get a false reading.
- I beat it at the cooling stage until my arm is falling off, approx 15 minutes, until it thickens and looses its sheen. I also had one batch where I used an electric mixer, it turned into a seperated yet gritty oily mess. Now I am sticking to the wooden spoon method.
- I set at room temperature, not the fridge, as according to most websites you should not set fudge in the fridge. Something to do with sugar crystal formation. It's still far too soft even if left overnight.
- I let it cool to approx 230F before beginning the beating process, according to the recipe.
- I've made it only on dry days as I read that fudge making is affected by the weather! Humidity and rain can affect the fudge apparently. Although that is maybe only what bad fudge makers say!
The recipe I'm using is
400ml double cream
150g butter
100ml milk
300g golden caster sugar
300g light muscovado sugar
3 tablespoons whisky
I've eliminated the milk, reduced the butter and the whisky. It's still far too soft to cut into squares. Ideally I want a very firm fudge with a bit of bite.
WHAT am I doing wrong? Any fudge makers out there with any advice? I'm starting to get nervous as the favours are needed in 3 weeks and I need to make at least 8 batches. It's costing me a small fortune every time I screw it up. I'm honestly a good baker, I just cannot conquer fudge.
Thanks.