Hi, I think you may be 'over' stirring your fudge. Make sure it is going slightly grainy around the pan edges - if in doubt test a spoonful in the tin to see if it sets normally.
Hi, looking at your ginger fudge it does not say how many pounds of sugar, just a little square where the amount should be, how much do i use.ThanksGraham
I would stick to the excact quantities, it will go a beige colour first then change to a deep caramel shade, it will become 'grainy' around the edge of the pan, as soon as it does that, it will be ready to transfer to the tin, let it cool at room temperature before cutting. Good luck! Let me know.
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Hi, I think you may be 'over' stirring your fudge. Make sure it is going slightly grainy around the pan edges - if in doubt test a spoonful in the tin to see if it sets normally.
by CarolynH on Thu Jan 26 2012 reply to this comment
I would like to make this, but need more exact guidance on the size of your baking dish. Thanks.
by mariposas on Thu Jan 26 2012 reply to this comment
Ah ha ha it is 3/4 of a pound!
by CarolynH on Mon Jan 2 2012 reply to this comment
Hi, looking at your ginger fudge it does not say how many pounds of sugar, just a little square where the amount should be, how much do i use.ThanksGraham
by madbrit on Wed Feb 9 2011 reply to this comment
I would stick to the excact quantities, it will go a beige colour first then change to a deep caramel shade, it will become 'grainy' around the edge of the pan, as soon as it does that, it will be ready to transfer to the tin, let it cool at room temperature before cutting. Good luck! Let me know.
by CarolynH on Fri Jan 23 2009 reply to this comment
This looks like a great recipe. Whenever I make fudge if can be rather hard. Any tips?
by wilsondan on Fri Jan 23 2009 reply to this comment