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

[Patricia Collum]

I just donated this book to the Kingdom of Atenveldt Cook's Guild. (I've
been cleaning out my cookbooks and donating whatever my freinds don't glom
first.) The guild librarian is happy to get anything so far, and what the
guild dosen't keep will be redistributed to other members. (It is easier for
me to let go if I know they are still among freinds!)

Cecily
With still -way- too many books for the shelves!
----- Original Message ----- 
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, March 15, 2004 1:02 PM
Subject: Re: [Sca-cooks] Candy question, mostly...


> 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-autho
r=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.
> >
> >
> >
>
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