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German Chocolate Fudge

Reviewed: Dec. 21, 2013
I had to make it twice for it to turn out. The first time, I boiled it too long (7 minutes) and it was crumbly. I watched the chocolate seize up as I stirred. After using google and reading an allrecipes tutorial on fudge, I used a candy thermometer that I'd calibrated for my high altitude (4500 feet). Turns out that boiling for 6 minutes really is the perfect time. It's just barely softball stage. Then, I poured it on top of my chocolate and marshmallow mixture and let it sit until it had cooled to 110 degrees before I stirred it. I'm not sure which alteration made it work (boiling for the correct time or waiting to stir it) but the second time it turned out fantastic. So creamy and melt-in-your-mouth delicious. I can't wait to eat it!
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