One thing to remember when making fudge is this: Most of the time, when fudge doesn't turn out, it is because the preparer did not beat the fudge thoroughly enough. It absolutely must thicken to a certain consistency before you pour it into the pan before it will harden as much as you want it to. A friend told me that more than 20 years ago, and I have rarely ever had fudge that won't set since then. She was right.
Charlotte ----- Original Message ----- From: "Rhonda Scott" <[email protected]> To: <[email protected]> Sent: Thursday, December 17, 2009 9:17 AM Subject: Re: [CnD] PEANUT BRITTLE You're right, adventure is the way to look at it. I get an attitude when I waste ingredients, but fudge isn't a big deal because it makes good toppings. Rhonda ----- Original Message ----- From: "gail johnson" <[email protected]> To: <[email protected]> Sent: Thursday, December 17, 2009 8:11 AM Subject: Re: [CnD] PEANUT BRITTLE It takes practice. We have ate countless batches of fudge and other things that I didn't complete successfully as ice cream toppings. As for successfully spreading into a thin layer not good at. It's always an adventure. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
