So at work, I am responsible for making fudge. I am new to fudge making and the recipe at work is great but does not have a final cooking temperature, it has a general temp of around 234ºF-236ºF. I have read in my chocolate & confections textbook that I got in school that the temperature varies from recipe to recipe. I make mostly chocolate-based fudge at work, and the recipe is originally from a higher elevation than I am currently at (I am at sea level). My questions are should the fudge be cooked to a higher temperature due to the decrease of elevation? if so by how much? What is a good final cooking average temperature for chocolate-based fudge?
"How do I like my eggs? In Cake of course!!"