[Sca-cooks] Candy question, mostly...

[Johnna Holloway]

There's this excellent book called Oh, Fudge that does the history
and  food chemistry of fudge.
 From Amazon
Oh Fudge! : A Celebration of America's Favorite Candy
by Lee Edwards Benning 
<http://www.amazon.com/exec/obidos/search-handle-url/index=books&field-author=Benning%2C%20Lee%20Edwards/102-0475445-1119349> 
(Author)
Harold McGee does some things on it.
Shirley Corroher discusses it also in Cookwise.
There are a number of factors that influence the outcome depending on
what you are starting with and what you want as the final product.
I'll look but I don't know that I can distill everything into a 
paragraph or two.

Johnnae llyn Lewis


Phlip wrote:

>Fudge--- snipped
>
>Can someone tell me what are the important factors that determine how thick
>it sets up? As I said, this was OK, but I'd rather have it a bit firmer at
>room temp- this was fine refrigerated, but would have been too soft at room
>temp (I say "would have been" because it sorta vanished ;-)
>I've done fudge before, but it was many years ago, and I'd never done it
>with cocoa before- we always used the unsweetened chocolate chunks. Any
>information on the process would be very helpful.
>
>  
>