I found this recipoe in a magazine several years ago and have been making it several times at Christmas every year. My insurance policy when making any fudge that is cooked like this is to add 2-3 T. white Karo. I learned this from Alton Brown on the Food Network on one of his fudge shows. It doesn't affect the taste of any fudge and the different type of sugar, or glucose, will prevent the other sugar crystals from clumping together which accounts for the graininess. You can also substitute a 10.5 oz. bag of miniature marshmallows for the marshmallow creme which makes this step a whole lot easier. This is a variation on the Fantasy Fudge that has been around for years.
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I found this recipoe in a magazine several years ago and have been making it several times at...