Commercial fudge recipes
A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?
Best Answer
They advice against scaling, because cooking a batch twice as large will take more than twice as long. Nothing terrible will happen if you scale a recipe, but you will likely spend hours waiting by the stove for your fudge to reach the correct temperature. It's faster to just cook several small batches one after the other, or making several in parallell in different pots.
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How is professional fudge made?
Profit margins can range as high as 80%. Completely Customizable \u2013 Make it your own by creating a unique line of fudge.Is fudge making profitable?
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.
What is the secret to good fudge?
Many bakers use cream of tartar in their recipes to help set the fudge. The cream of tartar helps the fudge to set by breaking the sugar's sucrose into glucose and fructose, thereby making crystallization of the fudge less possible. This helps the fudge remain soft and chewy.How to Make Traditional Fudge | Creamy Old Fashioned Fudge Recipe
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