Sugar Cooking Reflection
In science class we have been studying sugar to go a long with our cooking unit. We started by discussing different types of sugar and the stages it goes through when it is being cookied. We split up into groups and each picked a different type of candy that we wanted to make. My group, Trevor, Charlie and I chose fudge. The recipe we picked was for cookies and cream fudge. At first it looked really good but then it turned into sludge. It might have been the way we made it or it could have been a back recipe.
Fudge is a form of sugar called soft ball. This is when the sugar is heated to 234 to 240 degrees Fahrenheit. If is goes past that temperature it will hit the next level of cooked sugar and will no longer work for that type of candy. I don’t think that we cooked our fudge long enough so that was why it didn’t set and turned into watery sludge. I also think that the recipe called for to much condensed milk and if it had less it might have worked better.
I would like to try and make fudge again though I don’t think that I will be using that same recipe. It turned out way too watery and all the marshmallow fluff floated to the top. Next time I make fudge I think I will go with something more simple with less ingredients.
