MAKING FUDGE AT HIGH ALTITUDE
I read with gratitude your explanation and advice on the adjustments necessary for making candy at high altitudes. I am wondering if you might have an actual chocolate fudge recipe that you would recommend for an elevation of 5,200 feet. I grew up at sea level, love to bake and cook, and find doing so in Colorado a definite challenge. I would very much appreciate a tried and true recipe for fudge if available. Many thanks.
Arapahoe County Colorado
I do not have a specific recipe to share with you related to your fudge. It is the technique used for high elevations that is important.
According to the U of GA Food Preservation Center, for each 1000 feet of altitude above sea level, subtract 2 degrees F. So, for 5,800', subtract 12 degrees from the temperature your recipe recommends.
"For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot"
Check the accuracy of your thermometer by placing it in boiling water. At sea level water boils at 212 degrees F. But for you altitude, your water should boil at about 200 degrees F.
Depending on what kind of candy you are making, you can also use the softball and hard ball stage tests using cold water. The document at this link has instructions on how to do this at the bottom of page 2. https://extension.usu.edu/files/publications/publication/pub__240238.pdf
This link may also be helpful: