Isaac Wingfield > wrote in
:

> 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
>

Can we still call it candy?