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Remarkable Fudge

Reviewed: Dec. 9, 2010
The is an excellent recipe and very easy to make. I made a few variations. First, I used a complete can of evaporated milk (as a previous reviewer listed there are only a couple of onces left in the can if you go with the original amount listed). Second, I turned the heat off of my mixture when the thermometer read closer to 232 F (or 110 C), and had no problem with my fudge becoming firm. For the chocolate fudge, I used a combination of semisweet and milk chocolate chips. I have also used peanut butter chips for peanut butter fudge and had huge success as well. I did not use a double boiler; I think as long as you have a good quality heavy saucepan/pot e.g., anodized, heavy stainless steel, you should be fine!
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