Butter usage in fudge

Butter usage in fudge - Pancakes With Red and Black Berries on White Ceramic Plate

I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?

Other questions I've opened:

If there are any professional fudgers I'd especially appreciate your response :o)

fudge


Best Answer

I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.



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What does butter do for fudge?

Tips for Making Fudge Smaller crystals result in a smoother, creamier consistency in the finished fudge. Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation.

Is it OK to use butter instead of margarine in fudge?

When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.

What happens if you put too much butter in fudge?

A fudge that fails to set up is usually the result of too much butter, the substitution of margarine for butter (too high water content), or results when there is too much water in the fudge (not boiling enough, rainy weather, etc.)

What is the secret to perfect fudge?

Here are some tips to help you make your best fudge:
  • Too big is better than too small. There needs to be a lot of extra space in the saucepan you choose to make your fudge in to give the ingredients room to expand. ...
  • Check the consistency. ...
  • Stop stirring. ...
  • Don't try to salvage all of it. ...
  • If you want to forego sugar crystals.



    • The Easiest Homemade Fudge Guide (3 Ways)



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