AHHHH this, my dear might be the cause. My directions that I've used all
said to let cool then add 1 tsp of vanilla and beat vigorously. None of them
said to let it stand "untouched" until 113 degrees then beat for 10 minutes.

Thanks,
Fred


"Vox Humana" > wrote in message
...
>
> "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
> >
> >
>
>