The Wif made and threw away two batches of fudge last night. Tonight I make the fudge. Never having made fudge before, I think, I looked up Alton Brown’s recipe. I miss him on the Food Network. The thing that’s great about him, is no where in his recipe does out mention an arbitrary colour, texture, or mood. There are times and temperature. The thing about baking, is that its science.
I looked at the Wif’s recipe for fudge and its all having her get to the magic temperature for no reason. The reason you get your chocolate to 234°F is science. If you’re not using chocolate, but chocolate chips which more resemble flavored candles than chocolate, the temperatures for individual crystalline structures will be different. Obviously the recipe works for many people, at least to a reasonable degree, but it’s imprecise due to the choice of ingredients, and this imprecision will compound from that point forward. This is how something add exact as chemistry turns into art. Not to diss on art, I like art, I just prefer to keep things simple when simple works.
Peter's stuff.