White Stuff Or Oil On Top Of Fudge
by Kelly Fletcher
Why does white stuff or oil go to the top when making fudge?
I've been making this triple chocolate fudge and the first 3 times no problem. Then when I made it again a lot of oil has come to the top.
I noticed I had only put 1 cup of evaporated milk when 12 ounces was needed so I fixed that but still same results. Cant understand what I did wrong.
The ingredients were 3 1/3 cups sugar, 1 cup brown sugar, 1 can evaporated milk, 1 cup butter, 2 cups chocolate chips, 2 squares baking chocolate, and 2 milk chocolate candy bars (7 ounces each which you cannot get so you have to buy chocolate bars 100 grams so it works out to 397 grams), 1 tsp vanilla, and pecans (but I used walnuts).
Did you use the same type of chocolate each time? The same type of butter?
I'm wondering if perhaps the chocolate was a lesser quality and caused the excess oil or the separation of the fats.
You didn't mention your cooking method. Did you cook it the same way each time? To the same temperature? The process you used may be the reason why the fats separated.
You can try re-melting the chocolate on a low temperature and adding in a bit more chocolate and a bit of powdered sugar to bring it all together again.
Hope that helps!