This will remove any dried sugar crystals from being reintroduced into the syrup.Ĥ. Periodically wash off wooden spoon before you put it back into the syrup. Don't bring it to a boil before all of sugar is melted.ģ. Rub the sugar syrup in between your fingers for smoothness. Spray sides of pan and wooden spoon with oil.ģ. Also, if you live at high altitude, for every 1,000 ft subtract 2 degrees from the recipe cooking temperature to achieve soft ball stage.Ģ. Test your thermometer to see if it is working properly. Store, tightly covered, in the refrigerator. When candy is firm, use the foil to lift the fudge out of the pan. Top each square with a piece of nut, if desired. Immediately spread fudge into the prepared pan. ![]() Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Immediately remove saucepan from heat.Īdd butter and vanilla, but do not stir. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). ![]() Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-high heat to boiling. In saucepan combine sugar, evaporated milk, milk, and salt. Butter the sides of a heavy 2-quart saucepan.
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