Making carmels or fudge are somewhat alike. Both take a ton of patience adn concentration to have them turn out properly. If they are nto cooked long enough, they will be grainy rather than smooth and creamy. If they cook too long they will be too hard and crack.
First, obviously, you need a recipe. I always use my great-gradmother's just for the traditional aspect. Then you need equipment: a candy thermometer, measuring spoons and cups, a 3 quart pan, and something to pour the finished product into once it hits the proper temperature.
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1 comment:
I wish you had the recipe because now I'm REALLY hungry
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