I was YouTubing around (late at night, like always) and began to look at fudge recipes, as my last two batches hadn't turned out very well. I found the following jaw-dropping exchange between what could only be called a fudge scientist, and a few other people who were obviously having him on: but what made it even more delicious (pardon the pun) is that he had NO IDEA they were having him on.
He took them entirely seriously in their earnest questions about the specific gravity of the fudge he was making - even asking him for a copy of his spreadsheet! - and just continued to pontificate, a self-involved, know-it-all, university-certified crashing bore, the type you never want to get caught with at a party. He ripped into the one person who had something intelligent (not to mention relevant) to say about the whole thing, accusing her of finding spiritual fulfillment in failure. Ain't YouTube grand?
I have tried making fudge many times, and found it near impossible to get consistent results using this technique. Then, being an engineer, I realised that both temperature and soft ball tests are (unreliable) ways to estimate water content. If you knew the target water content you could just measure it directly by weighing the pot and contents, before and after - there is no need to estimate it. I now believe that perfect fudge has a water content of around 10.5%. Hence with this recipe your starting weight is 1094g (+pot) and I predict that if you cook it until you reduce to 931g (+pot), leave to cool for 8 mins, beat for 5 minutes and pour... you should end up with perfect fudge every time. I made myself a little spreadsheet to calculate moisture content of common ingredients, and so far I've hit the nail every time I've followed it. In fact this method is precise enough to go for a particular type of fudge, e.g. moist or slightly dry.
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AnyaLake1 year ago
+MrSwanley well good for you, you just took the joy out of it!
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MrSwanley1 year ago (edited)
+anyalake The joy comes from eating and gifting perfectly made fudge, in fact I'm not aware of what other joy there is to be had. However, if you get some kind of spiritual fulfillment from failure then you can just keep on doing what you're doing. Nobody is forcing you.
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Joseph Mory1 year ago
+MrSwanley from one engineer to another, would you care sharing that spreadsheet?
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MrSwanley1 year ago
+Joseph Mory I'm willing, but I don't know how to get a file to you. I don't use any file sharing sites and I believe YT would block the URL anyway. I don't see a personal message system either. Besides which, the spreadsheet is nothing special. It's just a list of ingredients by weight (g), for each ingredient I input an estimated water % and use that to calculate the water grams. I sum the columns to calculate total weight and total water %, and a final section allows me to enter a target water% and predict what the total weight should be when that amount of water is removed. Basic assumption that all mass lost is water vapour. My water% estimates for important ingredients are milk(87%), sweetened condensed milk(33%), butter(15%). That's in the UK: different parts of the world have different standards for solids content of dairy products, so I would double check those.
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Joseph Mory1 year ago
I'm sure I'll be able to figure it out, thanks for the input!
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AnyaLake1 year ago
a spiritually fulfilled person would have sent a PM, exchanged emails or even posted onto google docs given that everyone posting here by definition has a google account. Right back to failing in life I go ...
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MrSwanley1 year ago (edited)
+anyalake I am here trying to share ideas with other people who are interested in making fudge. You seem to be intent on nothing except picking a fight - for no good reason that I can see. Thanks for reminding me about Google: I just used it to mute any further posts from you.
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Fyfy zyzy1 year ago
+MrSwanley I was wondering your calculations include the pot, how much does your pot weigh? Just so I could calculate and get exact results every time but with using my pot weight. Thank you for sharing what you have discovered.
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MrSwanley1 year ago (edited)
+Fyfy zyzy The weights I gave don't include the pot, that's why I say (+pot) beside them. They are just the sum of the weights of the recipe ingredients, before and after removing water. Add the weight of your own pot to both.
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Sam LSD1 year ago
thanks for that scientific calculation about moisture content.
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Zilliz 0002 months ago
MrSwanley or....you could just use a candy thermometer! !
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ferociousgumby20 hours ago
Woah!
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FUDGE WARS, ROUND 2!: I just perused a few more fudge recipes on YouTube, and you wouldn't believe who popped up in the comments, giving everyone even more grief about the sacred science of fudge-making. Some poor lady, obviously just trying to be helpful, posted a conversion from British weight measurement to the standard North American dry measure system (cups instead of ounces/mls). And once again, the Fudge Grinch popped up.
Abigail Skelton2 years ago
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS: 1/2 cup + 2 tbsp butter 2 cups brown sugar 1/2 cup milk about 1 2/3 cup sweetened condensed milk what recipe should I convert next?
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Abigail Skelton2 years ago
+thecraftyzebra Your welcome! Any suggestions for another recipe to convert?
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MrSwanley2 years ago
+the wild one I hate it when people use liquid volumetric measures for solids such as butter, and things with variable density, such as sugar. Even in America I'd have thought people would want to use sensible, repeatable measures. So, no more conversions please.
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Sheree Hyde1 year ago
+the wild one Thank you for converting this for us in the US! Love these recipes! Please do caramel tarts!
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Sheree Hyde1 year ago
+MrSwanley Speak for yourself only. I appreciate the conversions!
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Tabitha Crouse1 year ago
Thank you so much! That is extremely helpful!
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E Winter1 year ago
I know right. mrswanley has a lot of nerve speaking for everyone. Needs to mind his business if the conversations aren't useful for him.
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Melatina771 year ago (edited)
Great tasting fudge and easy to make!
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MrSwanley1 year ago
+E Winter It would help if you learned to speak and interpret English before making a fool of yourself. I clearly said "_I_ hate it", not "_we_ hate it", i.e. at no time did I claim to speak for anyone except myself. And I stand by what I said, which most people with a brain will recognize as common sense.
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Woahhh!!
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