I don't have a candy thermometer. I guess I should get one. The too high of a temp thing sounds right, as the sugar kept browning at the bottom (carmelizing?). Good to know about the milk. I knew LoT would have the answer. :p

Prudence, those sound so good. I'll have to make a batch to test. ;)

Yummmmmmy!!!!

I haven't made candy in about 30 years. My Mom used to make all sortsof good things. She used to can as well. That art sort of passed me by.

I also need help with the real food. Don't forget that!

You say that as if candy isn't real food.

ROTFLMAO :snap:

Wait a minute... this sounds like a job for...

(wait for it)

...THE BEST FUDGE RECIPE EVER (EVER...ever...ever...)

Seriously, kids... This is my favorite and the easiest fudge recipe I've ever found... no overcooking, no undercooking, perfect everytime. Takes about 20 minutes to prepare.

It comes from Paula Deen on the Food Network.

Chocolate Cheese Fudge

2 lbs confectioners' sugar
1/2 cup cocoa powder
1/2 pound Velveeta cheese, cubed
2 sticks butter
1 teaspoon vanilla extract
1 cup chopped nuts, pecans or walnuts

Spray the bottom of a 9x9 square pan lightly with a nonstick spray.

In a large bowl sift together the sugar and cocoa.

In a heavy saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat, add the vanilla and nuts and stir to combine.

Pour the cheese mixture into the sugar/cocoa mixture and stir until completely mixed. The candy will be very stiff. Use a clean hand and squeeze the candy between your fingers to mix thoroughly.

Remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.

Place pan in refrigerator until candy is firm.

To serve candy, cut into 1 inch squares.

I made this for the folks at work and ended up giving out the recipe to about 20 people.

Enjoy!

I'd be interested to try scrooges recipie...
My experience comes from making it in 20lb batches... but still.

ok, yes, if your sugar was browning, you had a great many issues going on.
Get a thermometer, then we'll talk again.
What kind of chocolate are you using?
And where'd you get the recipie?

Velveeta?! In fudge?!

Wait a minute....let's make that:

Velveeta?! In anything?!

That's not food, let alone dessert.

Isn't Velveeta that stuff NASA created for cushioning the astronauts?

I agree.

The switch in the milk was most defintely wrong. Evaporated milk is literally water removed from the milk. Condensed milk is sugar added to milk and then evaporated (20-30% less than evaporated milk), thus leaving more sugar behind when cooked.

The browning and grainy sugar is probably from scortching the mixture. It heated up too fast to properly dissolve the sugar, and too hot to making it brown. You should have a nice rolling (easy) boil while stirring constantly.

I can't really comment on the thermometer aspect, I don't use one.