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

"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. Give this a try:
MAMIE EISENHOWER'S FUDGE RECIPE






12 OZ. SEMISWEET CHOCOLATE BITS
12 OZ. GERMAN SWEET CHOCOLATE, BROKEN INTO PCS.
ONE PINT MARSHMALLOW CREAM
TWO CUPS CHOPPED WALNUTS
ONE CAN (13 - OZ.)EVAPORATED MILK
FOUR AND ONE-HALF CUPS SUGAR
TWO TABLESPOONS BUTTER
PINCH OF SALT


In a large bowl, combine chocolate bits, Sweet Chocolate, Marshmallow Cream
and chopped Nuts. Reserve. In a saucepan, over medium heat, combine milk,
sugar, butter and salt. Bring to boiling, stirring constantly.Cook, stirring
continuously, for six t0 seven minutes. Pour the boiling milk and sugar
mixture over the reserved chocolate-nut mixture, and beat until the
chocolate is melted and the fudge is creamy. Pour fudge mixture into
buttered 9 X 9 inch pan, and let cool at room temperature for a few hours or
overnight, before cutting into squares. Store in tin box or other airtight
container. Makes about (5) pounds of fudge. Enjoy!!

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

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

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?

Air?

Never heard that one.

I guess I should give it a try.

Fred


"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

"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 chocolate,
though maple (made with maple syrup), butterscotch (made with brown sugar or
dark corn syrup) and vanilla are also favorites. Fudge can be plain and
perfectly smooth or it may contain other ingredients such as nuts, chocolate
chips, candied or dried fruit, etc. It may be cooked or uncooked, but both
styles must be allowed to set before cutting."

"Wayne Boatwright" > wrote in message
. ..
> 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?

Actually, you can call it fudge.

"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
>
>

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

"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?

On Tue, 18 Nov 2003 19:56:24 GMT
"Vox Humana" > wrote:

>
> 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?


OK, lets put it this way.

The original poster seemed to be having difficulty producing a
confection by way of causing a state change in the primary ingredients
through controlled application of heat.

Advising the poster to try producing a different confection which
does not require a state change in the ingredients the symptoms but is
perpendicular to the problem.

Personally, I have a younger brother who dearly loves *attempting said
sorts of state changes, but has never mastered it, because he has never
taken the time to visually observe them, and just follows the directions
to gooey lumps of nastiness, except when he makes little rocks. So it's
a subject of some importance to me. Perhaps Jeremy (who wants to be a
chef, is currently working his way up from the dishwasher at TGI
Fridays) would be more successful in these marshmallow confections, but
it wouldn't solve the problem, just the symptom.



- Eric

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
> >
> >
>
>

"Frederick Wilson" > wrote in message
news:rpwub.237065$HS4.2041704@attbi_s01...
> 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
>

The instruction that I have say to heat to 236F (heavy pan, stir to
dissolve, wash sides with wet brush to dissolve crystals, etc.).
Immediately remove from heat, leaving the thermometer in place (about 18
minute). Place vanilla on surface DO NOT STIR OR MOVE PAN until the
temperature registers 110F. Beat for about 10 minutes with wooden spoon
until it loses some of its gloss, turns lighter, and thickens. Turn out
into prepared pan and press lightly with spoon to level surface (Do not
scrape the pot)\\

If you are interested in candy making, I would highly recommend "The
Complete Wilton Book of Candy." It is out of print, but available
inexpensively used:
http://www.addall.com/info/COOKING--...Candy--1547471
or
http://www.google.com/search?sourcei...+Book+of+Candy

Vox Humana wrote:

<<snip>>

> into prepared pan and press lightly with spoon to level surface (Do not
> scrape the pot)\\
>

I find great success with scraping the pot with a spoon while sitting in
front of the TV after putting the rest of the batch in a cake pan to
cool--now that I no longer have to fight my mother for the privilege!

PAX!
Greg

"Gregory H.A. Welch" > wrote in message
...
> Vox Humana wrote:
>
> <<snip>>
>
> > into prepared pan and press lightly with spoon to level surface (Do not
> > scrape the pot)\\
> >
>
> I find great success with scraping the pot with a spoon while sitting in
> front of the TV after putting the rest of the batch in a cake pan to
> cool--now that I no longer have to fight my mother for the privilege!

Just give her a good whack with the pot and it'll be yours!

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.

Isaac

"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!

I have never made "real" fudge fudge successfully, but have been wanting
to. Perhaps someone can give me an answer regarding a pot to cook it in.

I've heard that one has to lower the pan into cold (or cool) water after it
has reached the stage one is aiming for. (My grandmother did this, too) I
have asked about putting pans from high heat into cool/cold water and all I
hear is that "well,if you want to damage your pans, go ahead." I was in a
store where they had a caphalon hard-anodized pan without the non-stick and
it was 4.5 qt. size, just right, I thought. The clerk actually talked me
out of it, saying that I should try to find something else that I wouldn't
mind ruining. I haven't found anything to use, but my thought is that
perhaps I could use the bottom part of a regular Presto pressure cooker.

Thanks for any comments.
Dee


"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
> >
> >
>
>

"Dee Randall" > wrote:

>I have never made "real" fudge fudge successfully, but have been wanting
>to. Perhaps someone can give me an answer regarding a pot to cook it in.
>
>I've heard that one has to lower the pan into cold (or cool) water after it
>has reached the stage one is aiming for. (My grandmother did this, too) I
>have asked about putting pans from high heat into cool/cold water and all I
>hear is that "well,if you want to damage your pans, go ahead." I was in a
>store where they had a caphalon hard-anodized pan without the non-stick and
>it was 4.5 qt. size, just right, I thought. The clerk actually talked me
>out of it, saying that I should try to find something else that I wouldn't
>mind ruining. I haven't found anything to use, but my thought is that
>perhaps I could use the bottom part of a regular Presto pressure cooker.
>
>Thanks for any comments.
>Dee


I have never put the pan into cool water. I just drop the butter into
it, let it cool to lukewarm and then beat.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.