"Frederick Wilson" > wrote in message
news:Zanub.233944$Tr4.691769@attbi_s03...
> Air?
>
> Never heard that one.
>
> I guess I should give it a try.
>
> Fred


Tradtional fudge is beaten. You cook it till it reaches 236F, remove it
from the heat and let it cool to 113F without stirring. Then, you beat it
vigorously for about 10 minutes.



>
>
> "Eric Jorgensen" > wrote in message
> ...
> > On Mon, 17 Nov 2003 22:14:01 GMT
> > "Frederick Wilson" > wrote:
> >
> > > 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.
> >
> >
> > The sad truth about candy making is that following the directions to
> > the letter does not guarantee success if you don't know what you're
> > doing.
> >
> > It's not just about temperature, no matter how many people on TV say it
> > is. you have to know what you're looking at.
> >
> > If you're gonna ruin the fudge anyway, you may as well set out to
> > experiment. Some time around when it reaches temperature, you should
> > notice a change in the color and texture of the mixture. it's probably
> > at this point when you should start trying to whip air into it.
> >
> > - Eric
>
>