Hmmmm...I think because of the marshmallow creme, you get a better set at a less cooking time. So 4 minutes might do it. It's basically fantasy fudge..I find and online version of the original and it says 5 minutes boil..so 4-5 minutes sounds about right.

With the marshmallow creme and the white chips, this fudge is pretty close to foolproof. I think you'll be fine following the directions and not worrying about a thermometer. It may have a slightly softer texture.

You probably already know this, but my concern would be choosing a good heavy pan and keeping a close eye out so the cream mixture doesn't scorch.

Carol

I agree, 4 minutes would probably be enough. However, it's very similar to the recipe I use that's been on the back of the marshmallow cream jar for a long time. I've undercooked that and had it not set up, now I always cook to softball stage.

I don't use a candy thermometer (because I don't have one, LOL), I do the drop of candy in a cup of cold water, make a soft ball test.

So, although you're probably just fine, I'd still cook to soft ball, just to make certain.

Annie

Well, the first time was a total flop! The fudge was grainy and didn't set up properly-very soft. I followed the recipe to a T and even got out my candy thermometer for extra insurance. I'm ready to try again with a few modifications. Keep your fingers crossed for me!

Tracey

Good Luck Girl...There used to be site online called Skaarps or something like that..They had tons of fudge recipes...I tried a few and they turned out perfectly. I looked online but couldn't come up with them..

I'm beyond frustrated with this! Annie's been helping with some possible solutions, but the second batch was a flop, too. Even though it boiled and came up to temperature, some of the sugar never dissolved-I could feel graininess on the bottom of the pan. I decreased the cream to 2/3 c per the original Fantasy Fudge recipe and it does seem to be setting up better, but it's so grainy!

Annie suggested swapping out the white chocolate chips for almond bark, so I'll probably give this one more go. Any other suggestions are appreciated!

I should have looked at the instructions, not just the list of ingredients. Add 1 T. of light corn syrup to the mixture. It keeps the sugar crystals from bonding (i.e. the graininess). Another option is cream of tartar.

So here's what I would do:

Butter the sides of the saucepan. Combine the sugar, 1 T. corn syrup, the cream and the butter in the saucepan; place on low heat to melt sugar. Stir occasionally, but do not touch sides of pan.

I actually remove a bit of the mixture in a spoon and run a bit of it between my fingers to see if I can feel any undissolved grains.

Once sugar is dissolved, raise heat and bring sugar/milk mixture to the boil. Let it cook undisturbed until it reaches the soft-ball stage and continue as directed. It's really important not to stir as that can cause crystallization.

I hope this helps. I'm sorry you've been having so much trouble with this recipe.

Terri, T. Skaarup had a wonderful web site with loads of information about candy making. But for whatever reason, he closed the site down. It used to be accessible through the Wayback Machine, but when I searched for it today, I got a message that access has been blocked. Owners of a site can request that it not be archived, which is apparently what he did. Maybe he's planning a book.

A Google search for "Skaarup candy" will bring up lots of the information and many of the recipes.

Carol

Thank you everyone for the help/encouragement!

Carol,
The recipe says to stir it continually to keep it from scorching. So if I leave it undisturbed while it's boiling, do you think it will be okay?

Tracey

Here's two websites that might help you.

First one is with this link, and the second is below.

http://www.baking911.com/candy/fudge.htm

Here is a link that might be useful: The Physical Chemistry of Making Fudge

I have a gas range; if you have an electric it can be more troublesome because of the lag time lowering the heat.

The stirring does increase the odds of sugar crystals bonding. That's where the graininess comes from. The corn syrup will help prevent that, but the more stirring you do at this stage, the greater the risk.

If possible, focus more on heat control to prevent scorching. I use a heavy pan, which really helps, and turn the heat just high enough to maintain a boil. Depending on your stove, medium or medium-high should be sufficient.

If you think the mixture is getting too hot and it looks like scorching is a risk, just pull the pan off the burner, turn down the heat and let the mixture cool a bit, then return to cooking.

Also, I should have asked, how humid is it where you are right now? Water is the enemy of candy, and that includes water in the air. It may be that it's not your fault at all, just bad candy-making weather.

I threw out quite a few batches of candy (or batches of syrup without even getting to the "candy" part) learning the process and also learning to "read" what was happening. It's frustrating, but it just takes practice.

I was hoping this recipe could be halved so you could try out a smaller batch, but it doesn't really lend itself to that.

Don't give up. What you learn about working with sugar will carry over to all kinds of confections, icings, etc.

Carol

I should have added, that if you want to stir the mixture as directed, just be sure not to scrape the sides of the pan. If you can avoid that you should be fine.

By the same token, when the mixture has reached the soft-ball stage and you're ready to add the marshmallow creme, etc. pour it out of the pan into a different pan or bowl and finish mixing in that instead of the cooking pan. Again, don't scrape the sides of the cooking pan.

Carol

Well, the fudge saga continues. I told my boss yesterday that after two attempts, I was still having trouble with the fudge being grainy. To add insult to injury, the person that gave her the recipe told her how easy it was! Unfortunately, that person is out of town, otherwise she would be making this "easy" recipe. I'm going to give it another go using Carol's suggestions again tonight. I think if I can get the sugar totally dissolved before I start boiling the fudge, I may be okay. This has definitely been a learning process for me!

Oh, and Carol, I live in western Tenn. where humidity is a way of life. I probably shouldn't even attempt it today as we are expecting thundershowers later on today, but the party is tomorrow!

Thanks again for all the help!

Oh Tracey, you are a real Trooper!
I hope this final try works!!!!!!

Found this..Reviewers seem pleased. NO granulated sugar to worry about..I bet it's SWEET, tooth achingly so. LOL

Here is a link that might be useful: Cream Orange Fudge

Tracey, I'm rooting for you. I began to think the humidity might be an issue.

But boy, this fudge is getting expensive.

OK, a few other tips to improve the odds. If you have it around, use superfine sugar or whirl your regular sugar in the blender briefly so the granules are smaller. Butter the pan so sugar crystals don't stick. Pour in the cream and then put the sugar in a little "hill" in the center. Again, when you stir, try to keep your spoon away from the sides. It'll still mix just fine.

Hopefully these tips will do the trick. Let us know how things turn out. (And tell your boss your next candy session will have to be on a dry winter day!)

Carol

Tracey, I'm just checking in to see how it went. Any luck?

Annie

I'm done. I tried my third and final batch this morning using Annie and Carol's wonderful tips. I ended up adding about a T of corn syrup and not stirring while the mixture was boiling. I also ended up using almond bark instead of white chocolate chips. I poured the mixture over the marshmallow cream and almond bark in a new bowl and even got out a new spoon to stir it with! It seems to have done the trick. My DH tried a bit and said this batch actually tastes like fudge. I tried a bit and it is definitely better than the previous attempts. Oh, and did I mention that I never want to make fudge again? Ever!

It's beautiful! Glad you stuck with it..Now hand the recipe back with your changes. And say..."next batch is on you". LOL

Whew! What a relief. Tracey, I am so glad things worked out this time. That fudge is gorgeous. (But I totally understand if you hate it, LOL.)

The nice thing is you now have "humidity-proof" fudge and can carry that over to other recipes. Once you recover from this experience.

Carol

I just got an email this morning from my boss thanking me for the fudge and telling me that it was a big hit at the party Whew! I want to thank everyone again for all your encouragement and for walking me through this. What would I do without the cooking forum?? You guys are the best.

Tracey