I have never made "real" fudge fudge successfully, but have been wanting
to. Perhaps someone can give me an answer regarding a pot to cook it in.

I've heard that one has to lower the pan into cold (or cool) water after it
has reached the stage one is aiming for. (My grandmother did this, too) I
have asked about putting pans from high heat into cool/cold water and all I
hear is that "well,if you want to damage your pans, go ahead." I was in a
store where they had a caphalon hard-anodized pan without the non-stick and
it was 4.5 qt. size, just right, I thought. The clerk actually talked me
out of it, saying that I should try to find something else that I wouldn't
mind ruining. I haven't found anything to use, but my thought is that
perhaps I could use the bottom part of a regular Presto pressure cooker.

Thanks for any comments.
Dee


"Vox Humana" > wrote in message
...
>
> "Frederick Wilson" > wrote in message
> news:Zanub.233944$Tr4.691769@attbi_s03...
> > Air?
> >
> > Never heard that one.
> >
> > I guess I should give it a try.
> >
> > Fred
>
>
> Tradtional fudge is beaten. You cook it till it reaches 236F, remove it
> from the heat and let it cool to 113F without stirring. Then, you beat it
> vigorously for about 10 minutes.
>
>
>
> >
> >
> > "Eric Jorgensen" > wrote in message
> > ...
> > > On Mon, 17 Nov 2003 22:14:01 GMT
> > > "Frederick Wilson" > wrote:
> > >
> > > > Hello all,
> > > >
> > > > Has anyone got a good website that explains the chemistry of making
> > > > candy. In particular, I have tried for years to make fudge. No
matter
> > > > what I do it turns out sticky and stringy. I have a candy
thermometer
> > > > and follow directions carefully but always fail.
> > >
> > >
> > > The sad truth about candy making is that following the directions to
> > > the letter does not guarantee success if you don't know what you're
> > > doing.
> > >
> > > It's not just about temperature, no matter how many people on TV say
it
> > > is. you have to know what you're looking at.
> > >
> > > If you're gonna ruin the fudge anyway, you may as well set out to
> > > experiment. Some time around when it reaches temperature, you should
> > > notice a change in the color and texture of the mixture. it's probably
> > > at this point when you should start trying to whip air into it.
> > >
> > > - Eric
> >
> >
>
>