Remarkable Fudge Recipe
This fudge always comes out great.
This recipe has about 4 times the butter called for in most fudge recipes?? Mine never got to the required heat, despite over 30 minutes of cooking and using direct heat after the double boiler wasn't doing the trick. I refrigerated it over night, but it never firmed up. Good flavor, but an unsuccessful fudge recipe.
I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evaporated milk. (I don't like odd amounts left over, and I've never felt that it affected the outcome.) The real key to success is to always use a candy thermometer, and to always check the boiling point of water at the time you make the fudge. It varies each time. For example: Boiling point is 212 degree F. Today it was 8 degrees lower. That meant I needed to stop cooking the fudge at 228 degrees rather than at 236 degrees (soft ball stage). Therefore, it is critical that you always boil some water and check the boiling point before making candy.
i used to make fudge exactly like this but i lost my recipe. i've been searching for a few years for this fudge. i've tried many other kinds only to throw it away. this is the most "remarkable fudge" and my family is excited to come over and taste our favorite fudge!!!
Learn how to make fudge on the stovetop or in the microwave, with step-by-step instructions so it turns out rich, smooth, and creamy every time. You'll get easy shortcut versions for beginner candy-makers, too.
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