Solarbird 
trying again with confectioner’s sugar
stir stir stir
fuck
i read the number wrong and poured it before it was quite hot enough
maybe we get lucky?
this is not how you get lucky. back on the stove!
time for WHAP
I've got to get back to baking next week, #confectionary is silly
I can say that despite the error, I had much better control over temperature this time around. That's just practice, of course.
however
i appear to maybe have achieved chocolate caramel instead of fudge
but there's still time, it's about 20°F above room temperature still
HOWEVER however
it has really good texture for chocolate caramel
I've landed right on a target
just not the one i aimed for
which seems kind of fitting for #monsterdon
okay yeah
it's just chocolate caramel, not fudge
_good_ caramel, mind you. quite tasty
but not fudge
regardless here's what changed:
1) doubled the choco because I LIKE CHOCO MORE THAN KAY apparently
2) confectioner's sugar, sifted, vs. regular
3) way better control of temperature but accidentally went to the wrong temperature first and had to do it again
Jeff Miller (orange hatband)@moira Are those the gentle taps of Monsterdon approaching?