HOME | Kitchen Charts | Food Dictionary | Cook's Corner



You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!

Recipe Goldmineon               facebook    

Hints for Making Good Fudge

Fudge is made of sugar syrups and requires the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

To prevent sugary fudge, use a heavy saucepan with straight sides. Stir while mixture heats so candy will not stick and burn. For creamy fudge, remove sugar crystals from pan above the boiling level. To do this, wipe sides of pan with wet pastry brush OR use part of butter in the recipe to grease pan OR when candy boils, cover pan for 1 minute to allow steam to wash down the crystals.