When the desired temperature is reached, Tom pours the fudge out onto a marble table. Marble is smooth, nonstick, and can absorb a lot of heat due to its high density.
Co-owner Tom Lowe keeps a log of the temperature to which each batch of fudge is cooked. (Each variety gets cooked to a slightly different temperature, and the temperatures can vary with the season.) Later, he’ll note whether the fudge was too firm or too soft or just right, and adjust the temperature as necessary in future batches.
The fudge sits cooling on the table until a finger poked into leaves a dent that doesn’t entirely go away.
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