regardless

now it's time for #monsterdon

#confectionary #KaysFudge #fudge

regardless here's what changed:

1) doubled the choco because I LIKE CHOCO MORE THAN KAY apparently

2) confectioner's sugar, sifted, vs. regular

3) way better control of temperature but accidentally went to the wrong temperature first and had to do it again

#confectionary #KaysFudge #fudge

okay yeah

it's just chocolate caramel, not fudge

_good_ caramel, mind you. quite tasty

but not fudge

#confectionary #KaysFudge #fudge

however

i appear to maybe have achieved chocolate caramel instead of fudge

but there's still time, it's about 20°F above room temperature still

HOWEVER however

it has really good texture for chocolate caramel

I've landed right on a target

just not the one i aimed for

which seems kind of fitting for #monsterdon

#confectionary #KaysFudge #fudge

I can say that despite the error, I had much better control over temperature this time around. That's just practice, of course.

#confectionary #KaysFudge #fudge

I've got to get back to baking next week, #confectionary is silly

#KaysFudge #fudge

time for WHAP

#confectionary #whap #KaysFudge #fudge

let’s see how it goes this time

#confectionary #KaysFudge #fudge

this is not how you get lucky. back on the stove!

#confectionary #KaysFudge #fudge

fuck

i read the number wrong and poured it before it was quite hot enough

maybe we get lucky?

#confectionary

smooth with sugar

#confectionary #KaysFudge #fudge

stir stir stir

#confectionary #KaysFudge #fudge

trying again with confectioner’s sugar

#confectionary #KaysFudge #fudge

regardless, we had an adventure in confectionary

it produced something that tastes pretty good (with deficits of texture)

and we're all wrapped up in plenty of time for #monsterdon

where godzilla lies in wait

raar

#confectionary #fudge #KaysFudge

also wondering if

7: maybe don't cook it so long, this may've been overdone

#confectionary #fudge #KaysFudge

more "what have we learned so far"

4: The faster it cools, the more sugary it is. slow cooling is important, despite what people say about refrigerators

5: the basic taste is pretty good, it's just the sugary texture - particularly at the edges - I'm not into. But even that aside, I can tell:

6: I like brownies better.

#confectionary #fudge #KaysFudge

so what've we learned so far?

1: while nobody says it, I think everyone assumes confectioner's / powdered sugar. This is going to have a really sugary texture and I'm sure that's not right.

2: despite two thermometres agreeing, I am not convinced I reached temperature

3: the way you get thicker fudge is to pour multiple layers. pour one, start back at the beginning with a second, start back at the beginning with a third. I didn't figure this out 'til late so it's gonna be thin.

#confectionary #fudge #KaysFudge

okay so poured and cooled already some, waiting for beating temperature

#fudge #confectionary #KaysFudge

so much stir

#confectionary #fudge #KaysFudge

I would be posting more pictures but this is mostly about stirring, apparently

#confectionary #fudge #KaysFudge