Well, I'm batting .500 in the candy department this year. If I were a baseball player

M

marilynfl

Moderator
I'd be signing a gazillion dollar contract right now But as it is, all I'm getting is butter puddling at the top of my fudge.

Damn. Why did I fall for this again??? Why? A thousand...no, a gazillion times...why???

I, for the life of me, cannot make GayleMO's buttercream fudge without the butter puddling. I know, in my bitter heart of hearts that it is a "too high temperature" situation, but I don't know what to do about it. I checked the cooked sugar with two temperatures and it was 239/240 when I pulled it off the heat and immediately dumped it into a mixer bowl. Then I added the chocolate and stirred until it was all melted. Only then did I add the butter. It looks silky, but as it cools, there are small puddles of butter in crevices. I used GayleMO's great idea of pouring 8 oz into plastic highball glasses, so there are tiny holes where the fudge did not compact. And against the shiny gloss of the fudge, the butter is obvious.

So...how is it that EVERYONE ELSE seems to be able to make this candy without this problem? I attempted to make this years ago and kept failing with this same problem then as well. You would think I would learn.

Here's the rub: I had two candy successes this week: Barb's toffee and GayleMO's peanut brittle both turned out perfect. I even tempered Callebaut dark couverture for the toffee and IT WORKED. Perhaps my cockiness angered the High Fructose Sugar Gods and they decided to get back at me?

Anyway, does anyone know what temperature the sugar mix should cool down to before adding either the chocolate or the butter OR the chocolate AND the butter?

Oh, and the other semi-problem bringing me to a batting average of 500 was CathyZ's caramel. It's fabulous and taste wonderful, but it also has a small amount of butter puddling at the top. I poured it into jars rather than into a slab as I wanted to use it for other recipes. So the butter won't be a real problem, but I want to know what I did wrong.

My bitter heart thanks you.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35215

 
BK's toffee (from barb_b) is wonderful

I used slivered almonds and the only problem I could have corrected was this: when I added the toasted and chopped almonds to the wet chocolate coating, I should have pressed down on it. As it was, quite a lot fell off when it was chilled and I was breaking it up to tin it.

And rather than the Hershey's bars, I used 53% Callebaut semi-dark couverture....at least a pound.

http://eat.at/swap/forum1/219239_One_of_my_guests_brought_this_wonderful_toffee_as_a_gift__She_was_kind_to_sha

 
I'm so glad you enjoyed it! I seriously can't imagine what your kitchen must look like after your

kitchen candy extravaganza's!

 
I gave this recipe away as Christmas Gifts a couple of years ago and it puddled. . .

sometimes! One batch was perfect, the next puddled. I could not figure what I had done wrong when it puddled. . .

 
I have only had that happen when I used a pan that was wider than the burner.

My toffee separated like that & I thought it was from uneven heating and the sides of the pan not heating up.

 
I've made it 3 times with no problem - just gotta make sure you mix it really well

after adding the butter. I do it with my hand mixer on low as recommended

 
No...that can't be the problem for me because I dumped the hot sugar mix into the mixing bowl, then

added the chocolate, beat until melted, and then added the butter slowly so it would be absorbed.

Frizzle Frat!

It does look cute in its own little Cup of Decadance with fru-fru ribbons and plastic knife.

 
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