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The Watercooler
Why is my fudge gooey?
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<blockquote data-quote="InsaneCdn" data-source="post: 461696" data-attributes="member: 11791"><p>Janet -</p><p></p><p>The 9x12 pan thing? The main point was... making a fudge batch that big is way trickier than making a smaller batch. There have been times when I've made four batches on the same cooking session... but never ONE batch that would be so big. Its very hard to get all of it cooked to the same consistency - when the batch is too big, part of it will be over-cooked before the rest of it is the right consistency.</p><p></p><p>And its NOT just an "American" thing. I think, to some extent, its affecting most of the developed world.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 461696, member: 11791"] Janet - The 9x12 pan thing? The main point was... making a fudge batch that big is way trickier than making a smaller batch. There have been times when I've made four batches on the same cooking session... but never ONE batch that would be so big. Its very hard to get all of it cooked to the same consistency - when the batch is too big, part of it will be over-cooked before the rest of it is the right consistency. And its NOT just an "American" thing. I think, to some extent, its affecting most of the developed world. [/QUOTE]
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Why is my fudge gooey?
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