FUDGE - How do I make it like THIS?
Hello, I have been making fudge at home on a large marble table. It yields a soft creamy fudge, however it lacks the density of fudges that I am used to. Furthermore, my fudge will form a crust no matter what, due to drying - but memories of fudge as a kid from fudge shops never had this.
My process is to boil the ingredients to approx 116-118C depending on recipe. Pour on slab and cool to about 55C, then I use a paddle to slap the fudge about and beat until I begin to see crystallisation. Then I'll get the fudge into a mould whilst still liquid(ish) where it will set to form perfectly acceptable fudge. I'll remove from the mold and as it cools, it of course forms a skin. The inside remains so damn smooth and creamy, but lacks that dense almost plasticity that some fudges have.
A typical base recipe is 500g sucrose, 300ml milk, 80g cream, 80g glucose, 50g butter, salt and vanilla. I was wondering whether the relatively low fat percentage of the recipe is the reason my crust forms so quickly.
I have also tried taking my fudge to higher and lower temperatures. 119C seems to be the limit and beyond that it is toffee.
Below I have attached an image of my fudge (the box with the chunks) versus the type of fudge I'm after.
Dense almost plastic-like fudge
My fudge is not particularly dense or plastic-like and forms a crust.
