"Frederick Wilson" > wrote in message
news:JKbub.228517$Fm2.229217@attbi_s04...
> 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.
>
> If I can get this figured out, maybe I'll ask how to NOT kill the yeast
when
> making bread.
>
> Fred

There are different kinds of fudge. The type that uses marshmallow cream is
bulletproof. Give this a try:
MAMIE EISENHOWER'S FUDGE RECIPE






12 OZ. SEMISWEET CHOCOLATE BITS
12 OZ. GERMAN SWEET CHOCOLATE, BROKEN INTO PCS.
ONE PINT MARSHMALLOW CREAM
TWO CUPS CHOPPED WALNUTS
ONE CAN (13 - OZ.)EVAPORATED MILK
FOUR AND ONE-HALF CUPS SUGAR
TWO TABLESPOONS BUTTER
PINCH OF SALT


In a large bowl, combine chocolate bits, Sweet Chocolate, Marshmallow Cream
and chopped Nuts. Reserve. In a saucepan, over medium heat, combine milk,
sugar, butter and salt. Bring to boiling, stirring constantly.Cook, stirring
continuously, for six t0 seven minutes. Pour the boiling milk and sugar
mixture over the reserved chocolate-nut mixture, and beat until the
chocolate is melted and the fudge is creamy. Pour fudge mixture into
buttered 9 X 9 inch pan, and let cool at room temperature for a few hours or
overnight, before cutting into squares. Store in tin box or other airtight
container. Makes about (5) pounds of fudge. Enjoy!!