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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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kill the yeast and destroy the candy
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? |
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