Trying to Make Fudge

Steve_Lowen_24994

Hi,

I'm trying to make fudge using the raw sugar known as Panela, Jaggery, Piloncillo (depending on what country you're from). It's that hard brown cake you see in many “bodegas”. I highly recommend it in cooking as it has a great taste (better than regular brown sugar) and is as nutritious as honey. But the problem is that it burns at 237 F (the softball stage for making fudge). If I stop before 237 F I get a delicious very thick sauce but not fudge. I've tried adding Xanthan Gum and ended up with a slimy puffy mess.  I probably didn't add it correctly and will try again although I've read that it doesn't work well with a high sugar sauce.  I've tried Agar and got an interesting result but with a mouth feel like Pumpkin Pie.

Does anyone know of a way that I can turn my fudge sauce into fudge?

Thanks for any info,
Steve

PS: The ingredients are real simple, it's just traditional fudge: 2 cups condensed milk, 2 cups sugar (panela), 1 bar of butter.

Samuel_68313

I suspect no one here will be able to give you a great answer. You're perhaps just going to have to experiment with a bunch of different gelling agents, and probably in combination with each other.