Timeline for Mixing condensed and evaporated milk for fudge?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Dec 1, 2015 at 1:25 | comment | added | Cascabel♦ | I'm still not at all convinced. The thickness added by the sugar is important to the texture of the fudge. I'm sure it's possible to reach the same thickness by reducing milk an awful lot, but that leads to a few issues. You'll have to use tons and tons of milk to start with (since there's not much in it to thicken it). The thickness will be provided partially by sugar (so there's not as much nutritional gain as you'd think) and partially by protein (so it won't lead to the same texture). Unless you've actually tried this, I don't think you can confidently say it'll work. | |
| Jul 6, 2015 at 18:39 | comment | added | Psi Lambda Delta | It will for sure work for fudge. First heat the milk and let it condensed for a moment and at the end, when you feel that the thickness is ok, then add sugar as sugar melts right away and lead to burn the milk. | |
| Jul 3, 2015 at 20:04 | comment | added | Cascabel♦ | Do you think that'll work for fudge, though? I can easily see all the sugar being an important part of the structure/texture of the fudge. Seems like it might take an incredibly long time (and a lot of stirring) to get it as thick as condensed milk without burning it, too. | |
| Jul 3, 2015 at 19:56 | history | answered | Psi Lambda Delta | CC BY-SA 3.0 |