On Tue, 18 Nov 2003 15:46:14 GMT
"Vox Humana" > wrote:

>
> "Isaac Wingfield" > wrote in message
> ...
> > 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
>
> Here is the definition of "fudge" in the Epicurious food dictionary.
> I understand that fudge is traditionally a type of fondant but the
> definition wouldn't preclude what I posted being called fudge.
> "A creamy, semisoft candy most often made with sugar, butter or cream,
> corn syrup and various flavorings. The most popular fudge flavor is


I think the complaint was something along the lines of, hey, this
person wanted to know how to make fudge, not how to get away with not
knowing how to make fudge.

- Eric