Puester wrote:
> wrote:
> >
> > That's *GREAT!* It never occured to me that there might be such
> > information on the 'net... never thought high altitude made much of a
> > difference. Maybe the web page will explain my pickling failure. I
> > thought my being a bachelor had something to do with it, but maybe it
> > *IS* high altitude.
> >
> > When I am on the mesa (8,210 feet) I have noticed coffee needs several
> > more minutes to soak, and beans take longer to cook. I thought it was
> > just because it's cooler up there.
> >
> > It appears that to make fudge at 6,500 feet, one should bring it to a
> > lower temperature than at sea level.
> >

> No. Think about it this way:
>
> At higher altitude water boils at a lower temperature; so do other
> things. (Remember those high school chemistry gas laws? Boyles and
> Charles? It's one of those....) Boiling water is actually COOLER at
> altitude than at sea level. In Denver it boils at just a hair over 200
> degrees instead of 212. That's why it takes longer for the food to cook.
>
> As far as I can remember, it takes a lot longer for candy to reach
> the same level of "done-ness" if you are making candy that has to reach
> hard or soft-ball stages. I did not understand the website's statement
> about lower temp than sea level. That doesn't make sense for things
> like fudge or caramel or hard candies because they'd still be liquid at
> the lower temperature.
>
> If you are traveling through Colorado, stop in Grand Junction for candy
> from Enstrom's or order online: http://www.enstrom.com/default.aspx. I
> can't speak for their fudge, but if it's anything like their almond
> toffee, it's superb. Oh, and try the toffee while you're at it.
> I have no connection to the company other than being a very satisfied
> customer.

Thank you for the reply and the email. It appears that the web site is
either incorrect or it was not written clearly. I think it meant to
state the opposite of what it does--- to reach the "soft-ball state" at
6,500 feet elevation, one increases the temperature from 234 degrees to
246 degrees. It is an issue of heat, not temperature (two different
things entirely). To heat the potion with the desired amount, the
higher temperature is required---- but the amount of heat within the
mix is the same as that desired at sea level at 234 degrees. The
chemical bonding desired is an issue of heat, not temperature.