my family has a similar recipe for fudge, and the addition of peppermint bits is a nice one (we also like to add a bit almond liqueur and some chopped pecans). a word to the wise about making fudge: candy is a science (chemistry, actually) and it's also one of those things that you only 'get' after a lot of trial and error. this recipe allows for the use of margarine, i would caution against it. not only is margarine hydrogenated (i.e. bad for you) but it lacks the fats that butter has which will give your fudge that smooth and creamy texture. also, knowing when you've reached a 'full rolling boil' is hard to define, but if you *don't* your fudge will not set properly (and if you let it go too long after, your fudge will be hard as a rock.) just a heads up for future fudge makers, don't be afraid to keep trying - after all, the best part is eating your mistakes!! :)
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my family has a similar recipe for fudge, and the addition of peppermint bits is a nice one...