"Dee Randall" > wrote:

>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


I have never put the pan into cool water. I just drop the butter into
it, let it cool to lukewarm and then beat.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.