If I may offer the following admonitions: 1. Pay attention to the cocoa content of your chocolate. The original recipe called for semi-sweet chocolate chips, which are 58% cocoa. Given that the recipe already calls for marshmallow cream and a high amount of granular sugar, this results in my opinion in an excessively sweet end product without enough distinctive flavour. Best use dark chocolate: Lindt 85% bars work very well and will give off a hint of that "cocoa dust" mouthfeel, but in the States you may have to settle for 70% chocolate. I have not yet tried 100% cocoa and am reluctant to do so due to the lack of emulsifiers (see below). 2. The original recipe called for 3 cups (600 g) of sugar and this will result in a texture slightly more brittle than what will come from the blend I have provided above. However, this also means that there is not quite enough emulsifier to overtake all the butter and you will likely see a few butter flakes on the final product. This might be fixed by reducing the butter content slightly; however, I am reluctant to do so as I am unsure by how much to reduce it without the milk overpowering the butter; experience has taught me that when the butter is not forcing the milk to put forth ALL its resources (I put in too much milk that time) into emulsion, the texture turns out slightly waxy. 3. Use salted butter in this recipe. Given the high sugar content of fudge, you really need salt to balance things out.
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If I may offer the following admonitions: 1. Pay attention to the cocoa content of your...