Posted 9/30/2008 5:37:32 AM
I have been using this recipe (in its older form from a BC cookbook that is at least 50 years old) for many years. The recipe has changed slightly since then but is still a fantastic recipe if you do it right. I have a couple of tried and true methods I use with this recipe that may help others. 1) Getting the soft-ball stage right: First, if you are not used to using the "soft ball stage" method, you may not get it right the first few times, but keep practicing. If your fudge isn't thickening right, it is probably because you need to cook it a little longer and make sure your ball is really a round ball before you take it off the heat. I use VERY cold water in a 6 oz cup (I cool the water with ice, then remove the ice and I replace the water each time I test the fudge) 2)Don't stir too much before it is cooled: Don't stir your fudge very often after it comes to a boil. Only stir enough in the beginning to dissolve the sugar. 3)Use of butter: Also, I always butter the sides of the pan I cook with (as well as the pan it cools in), this way, the sugar doesn't crystallize on the sides and get into your fudge making it "grainy" or hard. NEVER scrape the sides of the pan for the same reason! 4) Use the right pan: The best pan I found to use for fudge is a heavy, thick, club aluminum saucepan. I have one my mother used and I reserve it just for fudge. 5)Proper cooling: Finally, as soon as I take the fudge off the heat, I transfer the pan to a sink filled with ice cold water (only as deep as the pan can sit in and not get water inside). Now, you need to test the bottom of the pan VERY frequently, when the bottom is lukewarm to the touch, take it out, drop in your butter and vanilla and then start stirring (don't stop!) until it loses the glossy surface and transfer to your 8in pan quickly! I hope these tips help you like they have me, after years of practice my mother helped me make delicious fudge that literally melts in your mouth from this recipe.