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Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (microgranules) to break down a bit, you know, just this side of syrup. The smallest taste every once in awhile marks your progress. (It was really nice to be reminded of this.)

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Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (microgranules) to break down a bit, you know, just this side of syrup. The smallest taste every once in awhile marks your progress. (It was really nice to be reminded of this.)

~~

Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (microgranules) to break down a bit, you know, just this side of syrup. The smallest taste every once in awhile marks your progress. (It was really nice to be reminded of this.)

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source | link

~~

Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (microgranules) to break down a bit, you know, just this side of syrup. The smallest taste every once in awhile marks your progress. (It was really nice to be reminded of this.)

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