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Oct 11, 2014 at 13:06 answer added rumtscho timeline score: 1
Oct 11, 2014 at 4:04 history tweeted twitter.com/#!/StackCooking/status/520786989353041921
Oct 11, 2014 at 2:20 comment added Amateur Candyholic Not really any significant diffs. I used 3c white sugar, 1 stick butter, 1c milk, 1/2c heavy cream, 1/4c light corn syrup. 2tsp vanilla (though I was going to experiment with vanilla bean paste next time, I don't think that will make a difference in the consistency). I know that by using regular milk instead of evaporated or all heavy cream, I'm giving myself a longer cook time to get the extra moisture content out, but the last time I used a different recipe and had the same result. I unfortunately have to use a mixer instead of beating by hand because of my fibromyalgia and arthritis.
Oct 11, 2014 at 2:06 comment added Jolenealaska Note the typo in the recipe: the 110 is F, not C. The reviews, comments and tips are otherwise helpful too.
Oct 11, 2014 at 2:04 comment added Jolenealaska I don't have an answer to why you're getting caramel instead of fudge, but I do have a recipe that I'd like you to look at. The source for this one is reliable, and the photo is of fudge, not caramel. Vanilla Fudge. Do you see differences that might be significant? Is so, tell us. That might help us answer your question. The only thing I'm seeing so far is the use of the mixer. I'm no expert in candy making, but I'm not seeing that as the answer.
Oct 11, 2014 at 1:56 review First posts
Oct 11, 2014 at 5:26
Oct 11, 2014 at 1:49 history asked Amateur Candyholic CC BY-SA 3.0