Fudge
Answer
Dear Gail
SETTING FUDGE
To test for a set drop small drops of the cooked mixture into a glass of cold water: it should form small pellets of toffee, and the water as you say should remain clear without the mixture dispersing and making the water cloudy.
The next important process is to cool the mixture and then to beat it well with a wooden spoon which will change the molecular structure. The mixture will start to thicken and "seize". It is then ready to pour into a greased tin and allowed to set. Once firm mark into cubes with a tableknife.
To use up the runny mixture, make a thin base (1/4 inch, 6mm) of simple shortbread, bake and then cover with the caramel. Chill and then cover with a little melted dark chocolate. Cut into squares to make "Millionaire`s Shortbread".
Best wishes
Richard Maggs
THE AGA COOKERY DOCTOR
Question
Dear Richard I made fudge last night and left it to set as the recipe told me, but today it still hasn`t set! What shall i do? I followd all the cooking instructions carefully and I did the check where you put it in water and it was not cloudy at all. Gail Willock