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COOKING TIPS
Hints for Making Good Fudge
Fudge is made of sugar syrups and requires the use of a candy
thermometer. Before making the candy, check your candy thermometer for
accuracy by placing it in water and bringing the water to a boil. The
thermometer should register 212 degrees F (100 degrees C). If the
reading is higher or lower, take the difference into account when
testing the temperature of a syrup.
To prevent sugary fudge, use a heavy saucepan with straight sides. Stir
while mixture heats so candy will not stick and burn. For creamy fudge,
remove sugar crystals from pan above the boiling level. To do this,
wipe sides of pan with wet pastry brush OR use part of butter in the
recipe to grease pan OR when candy boils, cover pan for 1 minute to
allow steam to wash down the crystals.
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