why is it you get completely different results when following a recipe

[KatyMac]

For example:

I have made fudge for years as a young adult it was perfect, then I had the years of burnt or unset so I stopped making it & last night? A perfect batch!

Day before beef stew, tasteless and dry - I did nothing different to the last one which was rich and flavoursome!!

Why??

[Doyoumind]

With the fudge it's down to temperature, isn't it? Have you cooked on a different hob or with different pans when it's gone wrong?

[Squeakyheart]

I'm going to attempt fudge next week any tips?

[KatyMac]

Well it is a (new to me) cooker - gas not electris (and I grew up on gas so maybe that's it)

Umm melt 8oz butter add large can of fullfat evaporated milk stir then add 2lbs granulated sugar

Bring to the boil stirring until softball then beat like buggery until it starts to crystalise (i normally leave it about 10 mins before beating but you are supposed to do it striagt away)

[Squeakyheart]

Thank you looking forward to eating making it!

[Ceilingrose]

www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2015/jun/11/how-to-make-the-perfect-fudge-felicity-cloake

[Ceilingrose]

I have the same with quiches.

I suppose it's all down to science!

[sheepsheep]

Moisture in the air/temp of ingredients before cooking/ temp of the room can all affect things at times too.

With fudge in particular even the thickness of the saucepan base can have an impact on the resulting temperature and how quickly it heats up.