When making fudge, keep an extra stick of butter or margarine at the ready. If you overcook the fudge and it gets to thick, it can often be saved by quickly adding an extra stick of butter
Since the evaporation of the liquid is what controls the temperature on the candy thermometer once it reaches the boiling point of 212 º, if you cook it too long, just add enough extra liquid to bring it down below the desired temperature, and let it cook until it again reaches the desired temperature. I have had luck doing this with fudge, peanut brittle, the syrup part of divinity, and also with the hard candies that are basically sugar, water and flavoring.
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