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The Watercooler
Why is my fudge gooey?
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<blockquote data-quote="InsaneCdn" data-source="post: 461822" data-attributes="member: 11791"><p>Here's an easier way...</p><p>When you've already done the "timing" and "look" tests, then do this one as well...</p><p></p><p>Have a tall, narrow bowl of really cold water - not ice-water, but fridge, or coldest it gets from the tap.</p><p>From the <u>middle</u> of the pot, stick in a small metal spoon and take out a little bit.</p><p>From the spoon, pour a wee tad (think 1/8 to 1/4 tsp) into the cold water.</p><p></p><p>If it does not form a "ball", then it definitely isn't ready.</p><p>It should "curl up" into a ball - mostly round. If you see the ball, then reach in, and take it out - it should still be squishy.</p><p>*** this is defined as the "soft-ball" stage, and is the normal test for fudge ***</p><p></p><p>(if you needed hard-ball stage - some candies do - you would have to cook past this stage, to where the ball forms but instantly hardens)</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 461822, member: 11791"] Here's an easier way... When you've already done the "timing" and "look" tests, then do this one as well... Have a tall, narrow bowl of really cold water - not ice-water, but fridge, or coldest it gets from the tap. From the [U]middle[/U] of the pot, stick in a small metal spoon and take out a little bit. From the spoon, pour a wee tad (think 1/8 to 1/4 tsp) into the cold water. If it does not form a "ball", then it definitely isn't ready. It should "curl up" into a ball - mostly round. If you see the ball, then reach in, and take it out - it should still be squishy. *** this is defined as the "soft-ball" stage, and is the normal test for fudge *** (if you needed hard-ball stage - some candies do - you would have to cook past this stage, to where the ball forms but instantly hardens) [/QUOTE]
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Why is my fudge gooey?
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