Hello and please help me out. My wife’s family is thick with Dutch blood. I was handed the family fudge recipe without having ever tried or seen it. I attempted the recipe and ended up with something more like chocolate frosting than what I would call fudge. Thoughts?
by Windjamer69
9 Comments
How long did you beat this by hand or mixer?
Where it simply instructs beat until creamy off heat, that’s probably where the issue lies.
It takes a long long long time by hand. Those instructions don’t say stir constantly for fifty minutes, but it takes more than half an hour for old fashioned fudge.
If you have a stand mixer, set on low and start checking consistency at twelve minutes, could take up to fifteen. No need to wait to cool first.
I make a lot of holiday fudge every year.
I cook to ten degrees higher than your recipe 244f also. Those last few degrees take the longest.
Were you precise about the temperature? My dad used to make fudge when I was a kid and he had a special candy thermometer that clipped into the pan and he stirred the mixture constantly never stopping while he watched the temperature closely. Also since it’s a Dutch recipe is the temperature in Celsius? And did you ask your wife about the type and consistency of the fudge.
Mix till creamy and yields about 2lbs sounds more like frosting. Usually you would transfer to AA certain sized dish then cut into squares.
I think this is a fudge icing recipe and not fudge candy
Did you use a candy thermometer? It indicates what soft-ball stage is
Needed to cook a little longer probably.
I’m Dutch. Fudge is not a Dutch candy, but English. What we do have is something called borstplaat, literally breastplate, which is less caramelly than fudge, more sugary and somewhat harder. Good borstplaat is hard on the outside and softer on the inside. So the recipe could probably lead to something more like that.
Thanks all for the thoughts. I will try again and cook it longer.
This is similar to my grandma’s recipe. In addition to being very precise with the temperature, the stirring off heat part is critical. I use the same very thin aluminum pan my grandma used. If I try it in a heavier pan, it turns out like you said—it takes too long for the pan to cool as I’m stirring.