ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips below help you a lot!
This is hands down the best fudge on Earth!
The chocolate chip recipes are truly awful compared to this!
Some Hints: IMPORTANT - chemistry says add 1 tsp of corn syrup (or something with corn syrup in it like marshmallow) to help prevent crystallization of the sugar. I've also found buttering the sides of sauce pan will help the fudge not form crystals and come out creamy. Heat this recipe slowly on medium heat, as it will burn if you heat it too fast. I heat my fudge to exactly 236 and quickly put it into the sink of cool water until it gets to 110 degrees (or about to where you can hold the pan in your lap without burring your legs through jeans). My mom and grandmother always say "Don't scrape the sides much at all," and i think that also has to do with crystallization. After 110 degrees, beat the fudge until it looses its gloss and you notice "something different" in terms of thickening. I'm sorry I can't tell you more, but you'll get it once you do it. Fudge sets within about 90 seconds, so this part takes practice! if it doesn't set you can just throw it back into the pot and try the same thing again as is (reheating to 236 and adding ¼ cups more milk). This recipe doesn't make much, but I don't recommend trying to make two batches at a time unless you've made this several times. Make your second batch seperately, you can use the practice.
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ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips...