i just wanting some advice for my mother inlaw on what kind of pot to use she wants one that dosent burn is there a specific one you are meant to use? she like aking fudge coconut ice etc for the grandkids
tammiraven,
Feb 13, 9:25pm
I didnt know there was one? ... .
fruitluva2,
Feb 13, 9:36pm
Me too but the cooking shouldn't burn as you need to be stirring the mixture and not at a high temperature either. Well it depends on the recipe.
buzzy110,
Feb 13, 9:39pm
Are you or your mother using gas?
vinee,
Feb 13, 9:55pm
A thick bottomed pot, I would think. Not some cheap flimsy thing.
kyla19,
Feb 14, 2:27am
do copper pots make a difference and she dosent use gas
dollmakernz,
Feb 14, 2:50am
This is a brilliant microwave Russian Fudge Condensed milk gives this fudge extra richness. 3 cups sugar, ½cup milk, ½ x200g can condensed milk, 2 Tbsp golden syrup 125g butter, cubed. 1 tsp vanilla, ½-1 cup chopped walnuts(optional) Combine first five ingredients in a high-heat resistant microwave (12 cup capacity) bowl or large saucepan. Microwave on high, stirring every 2 minutes or cook over moderate heat, stirring continuously, until either mixture forms a soft ball, for about 15 minutes. Remove from microwave oven or stovetop. Add vanilla and~wa1nuts and beat for 4-5 minutes until mixture starts to thicken. Pour quickly into 20cm pan lined with a strip ofbaking paper. Leave until firm. Tip from pan then cut into squares.
dollmakernz,
Feb 14, 2:52am
Microwave Chocolate Fudge
100g butter, cubed. ¼cup milk, 2tsp vanilla essence, 4 cups sifted icing sugar, ½cup cocoa, ½-1 cup chopped nuts (optional) Measure butter, milk, and vanilla into a microwave proof bowl. Add sifted icing sugar and cocoa. Microwave on high for 2 minutes then remove and beat until smooth. Stir in nuts if used. Pour into a loaf tin lined with greaseproof paper. Refrigerate several hours or freeze. Leave overnight for easiest cutting. Variation: Replace 1tsp vanilla with 1tsp rum essence.
lulu239,
Feb 14, 2:17pm
I have S/S saucepans but never use them for fudge. I have kept 2 aluminium pans from way back that I only use for some things that may catch on the bottom. As fruitluva says, keep stirring. I have gas and find it is hard sometimes to get it low enough.
valentino,
Feb 14, 2:29pm
I always use my S/S copper based saucepan as it is controlled better and stays more consistent with the heat, mind you, it is about 40 years old and still going excellent.
duckmoon,
Feb 14, 8:45pm
heavy bottomed... The sugar gets over 100 degrees, so you need something which can stand the heat.
Some saucepans now are only slightly thicker than tin foil - and need to be avoided for sweet making
winnie15,
Aug 10, 2:48pm
i did choc fudge this morning in my heavy based saucepan . . it still stuck to the bottom a bit but was ok.
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