"Wayne Boatwright" > wrote in message
. ..
> 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?

Actually, you can call it fudge.