you learn something new every day
Friday, October 14, 2005
Fudge.
Don't try to make a regular recipe of chocolate fudge on a humid day.
If you're not sure how humid it is, but if you stop and think, "This is a humid day," then I think it's humid enough to ruin your fudge.
Let me explain what will happen to your fudge on a humid day. You will not read this on the side of the Hershey's Cocoa Powder:
Your fudge will not harden. It will not ever be fudge, but a fudgy goo forever. You will not be able to eat it with a cup of coffee in hand, unless you a weird person who would eat fudge soup with a spoon. Instead, you will have to turn your fudge into an auxillary syrup for something else. You will have to go out to the store, spend $3.50 on Breyer's Vanilla Ice Cream, which will turn your cheap desert into a less cheap delicious desert. You will be satisfied with the delicious flavor, yes, but you will have this gnawing wish that it had turned into what it was meant to be instead of what it was not meant to be. On top of that, people may make fun of you for making delicious syrup (which you can buy in a plastic squeeze bottle) instead of delicious homemade chocolate fudge.
I found plenty of people who echoed my experience, and was curious to find out why this is. I found out that "once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air." I found out that relative humidity above 35% is DANGER ZONE for your fudge -- you will not get to cherish the fudge that you have in your creative imagination and industrious will.
Don't try to make a regular recipe of chocolate fudge on a humid day.
If you're not sure how humid it is, but if you stop and think, "This is a humid day," then I think it's humid enough to ruin your fudge.
Let me explain what will happen to your fudge on a humid day. You will not read this on the side of the Hershey's Cocoa Powder:
Your fudge will not harden. It will not ever be fudge, but a fudgy goo forever. You will not be able to eat it with a cup of coffee in hand, unless you a weird person who would eat fudge soup with a spoon. Instead, you will have to turn your fudge into an auxillary syrup for something else. You will have to go out to the store, spend $3.50 on Breyer's Vanilla Ice Cream, which will turn your cheap desert into a less cheap delicious desert. You will be satisfied with the delicious flavor, yes, but you will have this gnawing wish that it had turned into what it was meant to be instead of what it was not meant to be. On top of that, people may make fun of you for making delicious syrup (which you can buy in a plastic squeeze bottle) instead of delicious homemade chocolate fudge.
I found plenty of people who echoed my experience, and was curious to find out why this is. I found out that "once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air." I found out that relative humidity above 35% is DANGER ZONE for your fudge -- you will not get to cherish the fudge that you have in your creative imagination and industrious will.
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