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Vox Humana
 
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Default kill the yeast and destroy the candy


"Eric Jorgensen" > wrote in message
...
> 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


But, if you look at the definition, what I posted was fudge. The OP never
posted his recipe, so technically if you have a very strict definition of
fudge, you don't even know if his confection meets your standard. By the
way, what is the "particular culinary term" that you referenced?