The Essence of Fudge - Part 2

Link to Part 1

You might be disappointed that I'm going to tell you you need a piece of equipment which you may not already have. This is a sugar thermometer. If you search online, there is a lot of stuff about making fudge without a thermometer, judging by eye and appearance when the fudge is cooked the right amount. Feel free to do this if you wish. I have a (sometimes irritatingly) analytical mind, and so I simply couldn't cope with just 'judging' by eye. That's why I like to use a thermometer. If you're OK without, then I envy and admire you. If you're not, I bought mine for something like £6 online, it's really not a big deal.

The Essence of Fudge - Part 1

Guess what I learnt today? It's impossible to take still photos of a fluid which accurately represent how viscous it is.

Fudge was actually one of my first escapades into the 'essences' of cooking. There are so many different recipes and methods out there, I just wanted to know what made fudge fudge, as opposed to something else.