BillKirch wrote:
>>Once it reaches 220, do not stir until it has cooled to the low 100's or it
>>will be grainy.
>
>
> ################# very important...then whip it
> good BG


I wonder if you could make fudge by cooking sugar and water to 235 degrees,
add a tablespoon of butter, and let it cool to about 130 degrees without
stirring. Meanwhile, chop 1/4 pound of chocolate in a food processor and
add 1/2 tsp vanilla. Pour the almost-hot syrup into the the food processor
and process until smooth.

Do you think it would work, or would it make a huge mess?

Best regards,
Bob