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Candy Problem
December 7, 2013
1:40 pm
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mamajhk
South Central Kansas
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I am having a problem with my Fantasy Fudge not setting up remains soft.  A couple of years ago I purchased a Pohler timer which has helped to make it a smoother texture (not sugary feel if that makes sense).  The recipe says to cook the milk, sugar and margarine(I have been using unsalted butter) until 234 degrees removing from heat-and adding chips,vanilla,marshmallow creme. While the fudge has never gotten as hard as commercial made fudge it has been worse the last couple of times (read eat with a spoon).  I don't  whether it is because I have switched to butter instead of margarine or if I need to cook it longer or something else.  Does marshmallow creme ever lose it effectiveness?

 

December 8, 2013
8:39 am
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GrammieEarth
Nova Scotia, Canada
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Mamajhk,

I've been making fantasy fudge for years and only had a problem the two times I tried to use butter instead of the margarine. The recipe I have says to bring sugar milk and marg to a boil that you can't stir down, then I start timing for five minutes. Medium heat from start to finish, and don't stop stirring! At the end of five minutes, remove from heat and stir in the chocolat, marshmallow and vanilla. Nuts too if you want them. Then I pour into my pans that I have lined with Glad wrap(cheaper versions don't work as well)leaving an overhang on both ends. When it is finally cooled, I flip it upside down and gently begin to pull o the glad wrap and the fudge out on a cutting board. It takes a little minute for it to come out, but then it's there in one whole piece. Flip it over and cut using a long knife. Be sure to wipe the blade before each new cut to keep your pieces pretty! Have you tried the peanut butter version? Just sub one cup of PB for the chocolate...it's the family and friend favorite!!
Hope this helps,
Pam

If money was everything, the poor would never be happy and the rich would never be miserable. Author Unknown

December 8, 2013
10:42 am
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mamajhk
South Central Kansas
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GrammieEarth  I am thinking that using butter instead of margarine is the problem.  Since you had the same issue.  Yes, I had done the peanut butter version (hubby's favorite).  I will try it again using margarine and see if it works.  Thanks for the help.

December 8, 2013
12:26 pm
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Pete
WV
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So glad someone came up with the correct answer.  What I know about candy making would fit into a thimble with room to spare!

Have found out the hard way that sometimes using exactly what is specified in the original recipe is extremely important - like a brand name of one of the ingredients.  Usually not a big deal to substitute, but it looks like this is one of those times when it is.

Anulos qui animum ostendunt omnes gestemus!

December 11, 2013
3:55 pm
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mamajhk
South Central Kansas
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I just made another batch of fudge using margarine instead of real butter and it has set up firmer than it usually does.  I think the butter/margarine was the issue.  

What do you do with fudge and food that needs to cool but no room in the refrigerator?  You set it on the patio just outside your kitchen door.  Works get for now with the temperatures  below freezing.  

December 11, 2013
4:58 pm
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GrammieEarth
Nova Scotia, Canada
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Glad it worked out better. I always let mine cool at room temp. Granted, my room temp is wool socks and a hoodie away from cold! 15C or 62F...oil is pricey!! I have never put my fudge in the fridge or outside until after I've cut it. I think it should cool slowly...unless you are rushed to deliver. I have the stuff in the pan to make my first batch of the season. I just have to get off the computer to give it my undivided attention! I hope all of your batches turn out perfect!

If money was everything, the poor would never be happy and the rich would never be miserable. Author Unknown

December 11, 2013
6:07 pm
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mamajhk
South Central Kansas
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If I left it on the counter (unguarded) it would be gone before I could get it cut.  Plus there really isn't any extra room on the counter at this time.  I have cut it and hid it in a cabinet in the garage.  Out of sight out of mind and hopefully will last til Christmas.  

December 22, 2013
6:29 pm
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Joelle
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I meant to post this earlier, but forgot. I always use butter when making the Fantasy fudge, amd have never had a problem with the fudge setting up, I did notice that most of the bags of chocolate and peanut butter chip that I purchased this past week are only 10 ounces and the original recipe calls for 12 ounces of chips, or 2 dry measure cups. I dont know if that might make a difference or not. I did purchase some chips at Aldi's a few weeks ago and they were still the 12 ounce bag.

  "Be kinder than necessary, everyone is fighting some sort of battle."

December 22, 2013
10:54 pm
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mamajhk
South Central Kansas
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Since I purchased a large bag of chips at Sam's I just measured  12 ounces on the scale.  I went back to using margarine and it was fine.  Not as hard as commercial but not spoonable as before.  Peanut butter fudge I had to use creamy peanut butter instead of the chips and it was fine.  I had never done that before but it worked.  I guess what counts is that hubby liked it.  Peanut butter fudge is his favorite.  

January 6, 2014
2:08 pm
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mamajhk
South Central Kansas
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Okay I have still been dealing with the candy issue.  After a conversation with my sister she said that she cooked her fudge to 300 degrees.   I tried that and it was way overcooked than I tried 250 degrees and it was better but still a little overdone.  Today I made another batch with Real butter and cooked it to 242 degrees (at the suggestion of my son) and it works. It is firm but still soft.  The original recipe had you cook the butter, milk and sugar to 234 degrees. 

Thanks for all the suggestions and help.

January 6, 2014
8:57 pm
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Pete
WV
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Glad you solved the problem!  Good news. 

There are so many variations between our kitchens, and how different things can be even in our own kitchens from day to day.  Maybe that's what's been going on with you and your candy this year, mama.

Anulos qui animum ostendunt omnes gestemus!

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