I've made over 150 batches of fudge in my lifetime because my mom prohibited candy in the house, so I learned to make my own. What I've learned is 1) cook fudge too long, and it becomes like cement 2) cook fudge too little, and you get toffee. I followed the directions for this recipe, and I used a candy thermometer, a timer, and a cold cup of water to test the cooking time. Drop the mixture into the cold cup of water to test to see if it makes a soft ball. I panicked, though, when the timer went off at 18 minutes but the thermometer wasn't at soft ball stage yet, so I let it cook another 4 minutes. It was probably fine at 19 minutes because a drop in the cold water made a soft ball. Make sure to stir every 30 seconds to a minute so it doesn't burn on the bottom. I've never made fudge that instructed me to put the marshmellow cream in the pan while it was boiling, but I followed the directions, and it was ok. I also waited a bit before spooning it into the pan because it was still runny. The result: a good batch of pumpkin flavored fudge!
Was this review helpful?
4 users found this review helpful
I've made over 150 batches of fudge in my lifetime because my mom prohibited candy in the...