This was an excellent recipe! Yes, it's difficult to make--all fudge using the traditional method is--but it's sooooo worth the effort. Just be careful NOT TO STIR once the chocolate is boiling (sugar crystals in your candy=bad) keep it on a nice low temperature, cooking slowly over a long period of time, and beat the living crud out of it once it's at the right temp/stage. It's hard work but your tastebuds will thank you.
I didn't have a candy thermometer or a wooden spoon, so I just used a metal one and whipped it 'til I thought my arm would fall off. But it was, bar none, the best tasting fudge I've ever had. The 'easy' kind doesn't compare.
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This was an excellent recipe! Yes, it's difficult to make--all fudge using the traditional...