Comments on: Brown Butter Fudge https://iambaker.net/brown-butter-fudge/ Sweets With A Side Of Sass Wed, 19 Jan 2022 16:34:33 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Elizabeth Keeney https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-1003150 Tue, 04 May 2021 14:07:30 +0000 http://iambaker.net/?p=42810#comment-1003150 In reply to Betty Jarvis.

Hi, Betty! I work with iambaker and am happy to help with questions. One stick of butter is 1/2 cup or about 113 grams. I hope this helps, and have a great day!

]]> By: Betty Jarvis https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-1003134 Tue, 04 May 2021 05:06:48 +0000 http://iambaker.net/?p=42810#comment-1003134 You say a stick of butter do you mean 250 g

]]> By: Dee Williamson https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-995980 Tue, 22 Dec 2020 18:38:31 +0000 http://iambaker.net/?p=42810#comment-995980

My son is a complete fanatic fudge maker ! !…He makes it a Christmas special every year for the whole family, so I make copies of all your fudge recipes and give them to him! !…He tries every one of them ! !…So far my very favorite one is the salted carmel fudge ! !…Thank you so much ! !

]]> By: Elizabeth Keeney https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-986017 Thu, 16 Jul 2020 18:27:16 +0000 http://iambaker.net/?p=42810#comment-986017 In reply to Jodie.

Hi, Jodie! I work with iambaker and am happy to help with questions. Make sure that the fudge is cooked to a temperature between 235-245°F on a candy thermometer. After it has reached that temperature, remove it from the heat and let it cool to room temperature before continuing. Don’t try to speed up the cooling process by putting the fudge in the refrigerator or an ice water bath. I hope this helps, and have a great day!

]]> By: Amanda Rettke https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-983078 Thu, 28 May 2020 18:09:56 +0000 http://iambaker.net/?p=42810#comment-983078 In reply to Donna Hatfield.

Thank you, Donna! Great insights!

]]> By: Donna Hatfield https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-983072 Thu, 28 May 2020 16:58:12 +0000 http://iambaker.net/?p=42810#comment-983072 Anytime you combine powder sugar to a recipe already with Granulated sugar and Karo it makes the recipe a smooth & silky texture. remove the powder sugar completely and the texture will become more to the crumbly side you spoke about liking. Or you could use the powder sugar and remove the Karo completely. I made several batches and I got the crumbly texture on all the batches made leaving out one or the other but a smooth & silky texture following your recipe using all 3 combined.
Big fan – thanks for sharing

]]> By: Amanda Rettke https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-974883 Thu, 26 Dec 2019 23:14:40 +0000 http://iambaker.net/?p=42810#comment-974883 In reply to Aeta.

I will, thank you!

]]> By: Aeta https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-974880 Thu, 26 Dec 2019 21:30:31 +0000 http://iambaker.net/?p=42810#comment-974880

I like a creamy fudge, so this is good… I have a comment about your nostalgia regarding your G-ma’s fudge. Look up Scottish Tablet. It is a fudge-like confection that tastes almost exactly like Old-fashioned fudge but comes out dry and crumbly.

]]> By: Jodie https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-969958 Wed, 30 Oct 2019 01:31:06 +0000 http://iambaker.net/?p=42810#comment-969958 I e followed the directions to a tee twice now. It never hardens. What do you suggest?

]]> By: Tracy https://iambaker.net/brown-butter-fudge/comment-page-4/#comment-968114 Tue, 08 Oct 2019 17:34:18 +0000 http://iambaker.net/?p=42810#comment-968114 May I suggest adjusting the granulated sugar to corn syrup ratio? More sugar, less syrup will probably get you the texture you’re looking for.

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