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Dec. 21st, 2008 08:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
froggy_dearWell that didn't end well.
Years ago, my aunt gave me the Household Searchlight Recipe Book (from the 1940s), a candy thermometer, and a carton of Hershey's cocoa. She book marked the fudge recipe and told me it was the best.
So I thought I would try it. And so I did. But only 4 years later (and with the same Hershey's cocoa I got that Christmas).
And it didn't go well.
1. Used too small a sauce pan. Panic ensues after it begins to boil and triples in size. Didn't see that coming. Scrape out the bits of pasta stuck to the spaghetti pot from dinner and dump it in there.
2. Let cool without stirring until it reaches room temperature. Ok. I handled that pretty fine, but it led to:
3. A complete inability to "beat" the fudge as the recipe described. Because it was already a solid mass at the bottom of the pan and had no interest in being beaten. Certainly not with the sad whisk I was threatening it with.
4. Said chocolatey mass also had no interest in being scraped out of the pot. I managed to get a good deal of the mass out with the help of a spoon. Which I bent and rebent in the process.
5. Ultimately I may have ruined the pot. We don't have any steel wool to scrub with, and I'm not sure it's removable with anything else.
Despite the difficulties, I have a sweet candy with is almost, but not quite, entirely unlike fudge. Also, I won't let it get anywhere near my temporary crown. I'll wrap the dollops up in some bits of waxed paper in the morning, after they set all night.
But I don't think I'll be trying this again without adult supervision.
Years ago, my aunt gave me the Household Searchlight Recipe Book (from the 1940s), a candy thermometer, and a carton of Hershey's cocoa. She book marked the fudge recipe and told me it was the best.
So I thought I would try it. And so I did. But only 4 years later (and with the same Hershey's cocoa I got that Christmas).
And it didn't go well.
1. Used too small a sauce pan. Panic ensues after it begins to boil and triples in size. Didn't see that coming. Scrape out the bits of pasta stuck to the spaghetti pot from dinner and dump it in there.
2. Let cool without stirring until it reaches room temperature. Ok. I handled that pretty fine, but it led to:
3. A complete inability to "beat" the fudge as the recipe described. Because it was already a solid mass at the bottom of the pan and had no interest in being beaten. Certainly not with the sad whisk I was threatening it with.
4. Said chocolatey mass also had no interest in being scraped out of the pot. I managed to get a good deal of the mass out with the help of a spoon. Which I bent and rebent in the process.
5. Ultimately I may have ruined the pot. We don't have any steel wool to scrub with, and I'm not sure it's removable with anything else.
Despite the difficulties, I have a sweet candy with is almost, but not quite, entirely unlike fudge. Also, I won't let it get anywhere near my temporary crown. I'll wrap the dollops up in some bits of waxed paper in the morning, after they set all night.
But I don't think I'll be trying this again without adult supervision.
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Date: 2008-12-22 06:24 am (UTC)no subject
Date: 2008-12-22 02:06 pm (UTC)no subject
Date: 2008-12-22 05:06 pm (UTC)It makes a LOT - a whole 13x9 pan full.