The burbon that I added to the fudge was fine, but the burbon that I added to the chef made reading the thermometer difficult :) The only issue I ran into was when I added a shot of burbon. This was my first fudge and it came out perfect once I was able to read the thermometer. Incredible! Who knew 3 ingredients could become such a wonderful fudge? Just think some of the temperatures are off. Many other recipes I found said it should cool to 110. Second time it crumbled during the beating (switched from KitchenAid to handmixer). I had to re-do this twice and it still didn’t turn out. Bottom line, pay attention to the temps, and the character not the time. Then used a hand-mixer to whip into fudge state - that took about 10-12 minutes. I wasn't even watching the clock at that point, but I'm sure it was over an hour. Candy is science - a chemical reaction - and this must reach the soft ball state of being! I let the syrup cool for over an hour (again didn't proceed simply at the sound of a timer) to reduce down to a temp I could stick my finger into (I had to taste-test! :) ) and I could see the edges starting to stiffen up. So - then on my 2nd attempt - I used my grandmother's technique and dropped a bit of the syrup into cold water to make sure it's at the soft-ball stage, regardless of thermometer readout (just dip a spoon into the pot to collect some syrup, and let a couple drops roll off into a glass of cold water).in my kitchen that took over an hour. It's also important that you do not stir the sauce after is begins boiling, so the sugar crystals can form. To be clear - there is nothing wrong with the temps in this recipe. I now have a nice dulce-de-leche / praline sauce! But for sure it needed to hit the *soft ball* stage at the posted temp, in order to make fudge. I read some of the reviews about temps being off, and pulled it early in my first attempt.
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