The more complicated fudge recipes are usually reviewed as "grainy," which some people seem to like. Who actually likes grainy fudge? I followed this simple recipe instead and it was perfect. I poured the fudge into a buttered pan of smaller than 9-by-9 dimensions which helped keep it a bit thicker. (Other reviewers have pointed out that with a 9-by-9 pan you might need to double the recipe to keep the fudge from being too thin.) I used Ghiradelli 60% cocoa chips, which my wife pointed out are technically bittersweet as opposed to semisweet - but it was absolutely fantastic. By the way, I liked the fudge to be chilled and she preferred it room temperature. Try it both ways to see how you like it.
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The more complicated fudge recipes are usually reviewed as "grainy," which some people seem to...