- If a recipe includes phrases like “stirring constantly” in it, it's probably a good idea to get any ingredients that come later in the recipe ready before becoming trapped in a cycle of time-critical stirring from which you can't break away.
- Pure vanilla extract? Very strong flavor. Very, very strong. Discovered this after spilling a bit (due to the hasty way I was rushing to open the bottle) and idly licking it off my fingers. I'd heard that before, of course, but wasn't quite expecting that particular burst of flavor.
- Molten fudge has a consistency close to that of pāhoehoe lava, if the shapes it formed as it cooled and congealed in the pan are any indication. Especially so soon after my trips through the Kaumana lava tubes, I was struck by the many similarities between the rock formations there and the fudge formations that formed in my pan. Fudge: chocolate lava. Or is it lava: rock fudge? Fudge:chocolate::lava:rock? (If you'll pardon the logical formalism.)
Wednesday, November 14, 2012
Today I made fudge for the first time, and am currently munching on the first-fruits of my labors. Well, labors may be too strong a word – the whole process took fifteen minutes from start to finish, tops. It turned out to be easier than I was expecting, though it was still a good learning process. Some things I learned: