In article >,
"Vox Humana" > wrote:

> "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.

Yes, it's bulletproof, but I don't think you should be allowed to call
it "fudge", since that is a particular culinary term, and the stuff that
recipe makes doesn't do it -- it just cools off and gets solid.

Isaac