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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Hello
Bronze Post Medal for All Time! 107 Posts

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.

Judy
Gold Post Medal for All Time! 677 Posts

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: www.leaf.tv/.../

Lee B.

April 12, 20171 found this helpful

Thanks for the tip, this worked like a charm

meapicu

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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