I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperature. My limited understanding of physics is that as the mixture simmers, water evaporates, and the more concentrated mixture has a higher boiling point.
So it makes sense that we stop at a certain temperature and that will be the desired consistency. But it takes a long time!
Is there any reason why I can't continue to boil for longer? Is it just to make it easier to stop at the correct point, or is there a lot more going on that wouldn't happen correctly at a higher temperature?
(P.S. - I found this similar question: http://cooking.stackexchange.com/questions/8416/why-should-a-stock-be-simmered-and-not-boiledWhy should a stock be simmered and not boiled? but I'm not sure the answer is applicable with fudge, but please correct me if I am wrong)