"Isaac Wingfield" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
> > 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?
>
> Of course; why not?
>
> Oh, and as to whether something "is" or "is not" fudge (my definition):
> If damp or rainy weather doesn't cause it to "not fudge", then it isn't.
>

You can't get more precise than that!