Fudge Not Setting Up?

I am making old fashioned fudge. A penuche recipe. I let the syrup cool to 110 degrees and stir. But as the fudge cools down it does not lose its shine and remains more like a caramel like substance. I can't tell if I am over or undercooking it? Is it possible to get caramel like candy at 234 degrees or so?


Any pointers? I do the soft ball stage and all seems to be fine, but I get glossy caramel instead. I'm pretty sure I am over cooking, but not sure? Please help.

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February 6, 20172 found this helpful
Best Answer

One easy thing to do seems to be, to harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency.

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February 6, 20171 found this helpful

Make sure your fudge was heated up enough in the first place. Here is a good article to help you:

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April 12, 20171 found this helpful

Thanks for the tip, this worked like a charm

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December 25, 20191 found this helpful

I always use a candy thermometer to 240degrees Fahrenheit ( 100 degrees Centigrade). Turn out perfect! Soft ball stage is 230-240 depending on altitude. I live at 6500 ft so I use 240 degrees.

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