My fudge always catches at the bottom of my jam pan...anyone know why?

[KatyMac]

As I feel the urge to make chocolate fudge

I know the chocolate hides the burnt bits - but I would rather have no burnt bits - any ideas?

Go nap Katy. Make the most of the peace and quiet!

Oh think I will - but I could make fudge about 5 before my dad takes me out for a meal at 7? ....maybe?

I would love to make fudge, how do you make it? is it complicated????
Am getting a tad excited at the prospect of having my own supply of fudge!!!!
hehehehe!
Nikkie

8o butter
2lbs granulated sugar
1 large can of evaporate milk
Flavourings:
Nuts
Dried fruit
Cocoa
Vanilla essence
Coffee
Rum

Obv not all of them

Melt the butter sugar & evap together in a very heavy bottomed pan

Stir until the sugar dissolves
Bring to the boil and stirring occasionally cook until 238F/140C (soft ball stage) (this is when it might burn)

Remove from the heat stir in the flavours then beat until thick

Pour into greased tin

Mark into squares when half set

btw - it takes a while

Use a heavy pan - Le Creuset cast iron type. I always find food catches/burns really easily if I use a lighter, cheaper pan.

Oh sorry, just noticed KatyMac already said that!!

I didn't make fudge - I had another nap

But anyone today know why my Jam pan catches - it didn't used to (that is wrong some how but my sad pedantic brain can't work out why)

bump for advice

Last bump

Do I need a new jam pan?

Does your pan need reseasoning? You paint the whole thing with vegetable oil then bake the pan for ages in the oven.

You can make fudge using a Pyrex bowl over boiling water instead of directly in the pot.

I use Nigella's recipe all the time. It's really easy!

Ingredients
350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
1 x 397g/14oz can condensed milk
30g/1oz butter
pinch salt
150g/5¼oz unsalted pistachios, shells removed (I sometimes use raisins or hazelnuts instead)

Method

1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
3. Add the nuts to the melted chocolate mixture and stir well.
4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
5. Let the fudge cool, then refrigerate until set.
6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
7. Once cut, the fudge can be kept in the freezer - there?s no need to thaw, just eat straight away.

I haven't got a pyrex dish big enough

I like my recipe thanks

So how long do I need to leave it in the oven & how hot? It's aluminium btw

"My fudge always catches at the bottom of my jam pan"

Does anyone else thinks this sounds like some sort of euphemism?

MadamAnt- so glad I'm not the only one! I've been thinking "yuk how obscene sounding" since catching sight of thread title.

Behave you two

This is important

Sorry Katymac- good luck with solving the problem!

Sorry Katy - I thought your pan was a le Creuset type of pan. You can't season an aluminium pot in the oven - it is the cast iron ones you do this with.

Could you use a smaller pot with the pyrex dish and do the Nigella recipe?

Fudge is similar to tablet where you have to stir the thing on a low heat for a full hour, constantly, or else you get burned bits.

Oh poop I thought it was a solution

It never used to catch

Resurrecting this - I want to make fudge but don't have a heavy bottomed pan. Is it game over? How can I get around this?