I mentioned before that I have been asked to bring a dish to Thanksgiving dinner. The request was recently amended to bring a dessert. A non-pie dessert, even, with the suggestion of something chocolatey. That is, chocolatey in the sense of containing chocolate, not chocolatey in the sense of a chocolate substitute.
So I decided to bring the essence of chocolate, fudge. Wisely, I decided to make a test batch before creating a production batch. Last night, I attempted my test batch, which came out not so much as chocolate fudge, but as a chocolatey sludge. If only I’d had some vanilla ice cream…
After some thought, I realized that I may not have cooked the test batch to the proper temperature. Equipped with a new thermometer, I tried again tonight. The result was certainly not sludgey this time. It was actually quite plastic and stretchy coming out of the pot, and I was afraid that I’d made a giant Tootsie roll. But after it cooled, I discovered that it had become a hard, crumbly slab. The texture reminded me of something, something that I vaguely remember being maple-flavored, but I couldn’t name it.
With my dreams of becoming an amateur confectioner deflating like an abandoned bagpipe, I decided to press on to Plan C– claiming partial credit for a tray of Golden Grahams Indoor Smores made by another member of my household.
Anybody want a slightly used candy thermometer?