Forum Activity for @Cesar Lovon

Crystalization of sugar

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you Ruth. I will try both ways. I was not letting the fudge cool to 100 F. So I wll experiment and let you know the results.

Crystalization of sugar

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello people,I have a question to a problem. I hope someone can suggest me how to proceed.I am trying to make butter fudge (mix of sugar, butter, whole milk cream). I take the mix of ingredints up to 116 C and then let it rest for 5 minutes to cool down. Then I thoroughly stirr until a homogeneous syrup is formed. Then I pour it into a metal bowl. It tastes great but I have always the same gritty texture. I have tried doing it several times. It seems that there is something in the process that makes the sugar crystals to aggregate and to make it gritty. Does anybody know how I could avoid having a gritty fudge? Maybe by adding invert sugar or glucse-fructuose syrup? or b modifying the process? Thank you for your help! Kind regards, Cezar
updated by @Cesar Lovon: 04/18/15 01:53:15