Cooking fudge and having a problem with it not hardening. Have been doing it for a couple of months now and haven’t had a problem. First, I thought it might be the sugar - it’s a fine granulation. I picked up another brand, same granulation, and it worked fine; now it’s not working so it’s not the sugar. I feel sure it’s not the soft ball temp. because I’ve been careful with that.
Instead of cow milk, I am using goat milk. Could it be that the goat milk has more fat than cow milk and that compromises the amount of butter I am using?
I need some education! Help!