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Russian Fudge issue
Posted by Vanessa45
Russian Fudge issue December 22, 2016 09:21PM |
Registered: 7 years ago Posts: 804 |
Ive just made the Edmonds Russian fudge recipe although omitted the Golden Syrup as didnt have any.
My question is how do I stop the mixture from catching and slightly burning on the bottom whilst boiling to achieve the soft ball stage? I was stirring and didnt have it on high. It just turned VERY quickly - I was lucky I was watching it.
I dont measure the temperature, just go on time and the look of the mixture such as when it starts to go fudgy on the sides of the pot.
I know its often mentioned that its good to use a heavy bottomed pot, I just used a stainless steel one.
The fudge turned out great as I caught it in time and once beaten, any slightly brown bits dissipated.
[edmondscooking.co.nz]
Edited 2 time(s). Last edit at 12/22/2016 09:23PM by Vanessa45.
My question is how do I stop the mixture from catching and slightly burning on the bottom whilst boiling to achieve the soft ball stage? I was stirring and didnt have it on high. It just turned VERY quickly - I was lucky I was watching it.
I dont measure the temperature, just go on time and the look of the mixture such as when it starts to go fudgy on the sides of the pot.
I know its often mentioned that its good to use a heavy bottomed pot, I just used a stainless steel one.
The fudge turned out great as I caught it in time and once beaten, any slightly brown bits dissipated.
[edmondscooking.co.nz]
Edited 2 time(s). Last edit at 12/22/2016 09:23PM by Vanessa45.
Re: Russian Fudge issue December 23, 2016 03:09AM |
Registered: 16 years ago Posts: 1,979 |
Make it in the microwave, seriously. I have given up making russian fudge in a pot for this reason (chocolate fudge is fine).
100g butter
1 cup white sugar
1 can (400g) sweetened condensed milk
1 T golden syrup
2 t vanilla essence
Line a 20cm square pan with baking paper.
Place all ingredients, except vanilla, in the bowl and microwave on high for 1 minute. Stir, then cook for 2 minutes, then stir again. Repeat this for a total of 10 minutes. (if you have a sugar thermometer it should read 120C). To test without a thermometer, fill a glass with cold water. The mixture is ready when the drips form into soft balls in the cold water, the mixture should also look a darker more caramel colour.
Remove carefully from the microwave and place the bowl on a wooden board to protect the bench. Add the vanilla. Beat the fudge for 4 minutes with a wooden spoon or electric beater.
100g butter
1 cup white sugar
1 can (400g) sweetened condensed milk
1 T golden syrup
2 t vanilla essence
Line a 20cm square pan with baking paper.
Place all ingredients, except vanilla, in the bowl and microwave on high for 1 minute. Stir, then cook for 2 minutes, then stir again. Repeat this for a total of 10 minutes. (if you have a sugar thermometer it should read 120C). To test without a thermometer, fill a glass with cold water. The mixture is ready when the drips form into soft balls in the cold water, the mixture should also look a darker more caramel colour.
Remove carefully from the microwave and place the bowl on a wooden board to protect the bench. Add the vanilla. Beat the fudge for 4 minutes with a wooden spoon or electric beater.
Re: Russian Fudge issue December 23, 2016 04:46AM |
Registered: 18 years ago Posts: 670 |
I'm with Jenna totally. I make Alison Holsts Fabulous Fudge recipe in the microwave and it is easy and quick. I microwave the mixture in 2 minute bursts until it changes colour to a light amber colour and then add the vanilla and beat with an electric or hand held electric beater until it looses it's gloss.
Never fail and never sugary!
Never fail and never sugary!
Re: Russian Fudge issue December 23, 2016 05:33AM |
Registered: 7 years ago Posts: 804 |
Re: Russian Fudge issue December 23, 2016 08:31PM |
Registered: 18 years ago Posts: 670 |
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