oh Fudge!

sorry about the title....I needed to do it...

Dear Miss Emblies:
When making fudge, hard candy, dolche de leche or any other kind of candy there are certain chemical reactions that are necessary in the process. This is why we follow recipes because these reactions need to happen. Now I know you think you're a swell cook and everything, but sometimes you really can't just throw caution to the wind and ought to get rid of your pride and just follow a recipe.
Love,
Anyone who has ever made any of the above things before

Soooo, yes. I decided that because our oven is interminably out of commission(Shane I did an empirical test...it does not "just beep" it beeps because the oven does not light), and I can only go so long with out concocting sweets in the kitchen, and Mia had most of the fixings for fudge, I decided to make fudge. However we don't have sugar. Or rather we only have brown sugar and I didn't feel like opening the new brown sugar so I only used the bit that was left in the old bags. I figured that there would not be too great of a problem as I was using fluff and sweetened condensed milk and semi-sweet chocolate...and I was right in-so-far as the fudge being sweet enough goes...it's plenty sweet. However once I determined that I had these things I decided that I would just add a little of all of these ingredients and sort of see what happened.

Well the cooking of the condensed milk and fluff went as predicted, however when I added the chocolate everything went suddenly grainy. so I have not very smooth or pliable fudge...I mean if you can call it fudge.

I feel that I have reached a pinnacle of midwesterndom having cooked something with condensed milk and fluff. Condensed milk is surprisingly delicious on it's own...you can taste that with only a little patience and heat it will become dolche di leche. Fluff is as disgusting as previously anticipated.

Anyhow, I just think it's funny because if someone else did this I would look at them with that face that I make and be like..."of course it didn't work, you know there are chemical reactions that are necessary to make that work, and thus the proportions in the recipe are probably necessary." Fine fine, someone may be smug to me.