I could not pour this into the pan - it was way too thick! I had to press it into the pan. I used less butter like others suggested, but it still was oily on top. The texture isn't what I'd call creamy. It's kind of crumbly. Maybe I shouldn't have used a candy thermometer, because after 5 minutes, it was only at 225 degrees, so I boiled it for an additional minute. It still wasn't up to temperature, but I was afraid to overcook it. Maybe I still did?? I used 1 1/2 cups each milk and semisweet chips and it is incredibly sweet. I should have followed others' suggestions and cut back on the sugar. I tried spreading peanut butter on a piece to see if that would cut back on the sweetness, and it sort of does. Does anyone know if the texture is better at room temperature? By the way, I agree with the other reviewer that said they are more like intense chocolate squares rather than fudge. Not sure if I'll try this again. I also made the creamy peanut butter fudge. I hope that one turns out better.
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I could not pour this into the pan - it was way too thick! I had to press it into the pan. I...