betty croker choclate fudge. am i doing it right?

Question

ok, i am making fudg, and i am not sure if i am doing it right. we are supposed tio do some sort of water test. can some one explain this to me? thanks!

Answer 1

here is a link that will explain it to you

http://www.exploratorium.edu/cooking/candy/sugar-stages.html

if you have a candy thermometer and when the temp reaches the right degree according to your recipe , a drop of the hot mixture should form a soft ball in the bottom of a cup of cold water.

Answer 2

I probably wouldn’t for two reasons. 1) I doubt the cake mix you are using would compensate for the difference in taste of olive oil vs/ vegetable oil. Olive oil is really pretty ‘nutty’ in taste, and the cheaper varieties can sometimes be a little acidic. I’m not sure what this would do to a cake flavor. 2) Baking is based on the same principles as chemistry. Each part has it’s own properties and scientific role to play in the chemical reaction that happens when you bake. I don’t generally advocate making substitutions in baking. Even though the makers of Crisco would have you believe that you can swap your butter for Crisco, I’ve found that it still needs a little adjustment in the recipe to successfully work.