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Old-Fashioned Chocolate Fudge

Reviewed: Dec. 11, 2010
This is the fudge I grew up with and have always made. My family loves it with raisins instead of nuts (we have several nut allergy's in the family). You have to really watch the temp when you make it and make sure that all the sugar is melted BEFORE it hits the boiling point. If your fudge turns out sugary or over cooked, you can "fix" it by putting it back in the pot with more cream and melting it down and re-cooking it. Just remember all sugar melted before you hit the boiling point. 2nd problem many people have is not beating it long enough or starting to beat it before it's cooled down. The recipe says to start beating right away. Don't do it. Wait until the fudge cools to around 160. My mom always said to wait until you could touch the bottom of the pan and keep your hand there.
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