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Fudge

Reviewed: Jan. 7, 2013
This was so super easy to make. I've never made fudge before so I read through a lot of the bad reviews to be aware and the only thing I added was about 2 tbsp of AP flour during the cooking process. I cooked everything in a saucepan at med-low heat, instead of microwave, so I could monitor it better. I melted the butter, added the chocolate and when halfway melted, I added the milk. I can't have nuts so didn't add them. I continually stirred with a silicone spatula to make sure I could get all the corners (about 10 minutes total) until it was almost like a frosting consistency. I added a tbsp of flour, mixed well, then added another to help absorb the butter and give it a little bit more "thickness". I would suggest to anyone that adding a flour is by eye to help the butter dissolve and not sit on top of the chocolate. I used a glass dish that I lined with wax paper (but sprayed with Pam just in case) because I didn't want a "tin" taste. About 2 hours in the fridge and I flipped it over and cut with a pizza cutter into small squares. I only left it out during a party then stored in the fridge again. It kept it's perfect flavor and consistency for a week (we ate it all by then) and now have friends that are paying me to make some for them. Great recipe but for those cooking fudge for the first time, go with the saucepan.
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