I make fudge for a living. What I do is melt cooking chocolate first, then take it off the stove and pour in the can of condensed milk. Don't panic if it starts to thicken too much, just put it back over the heat and beat it as fast as you can with a wooden spoon.
All I can say is D-E-L-I-C-I-O-U-S!
I have never made fudge using a candy thermometer, needing to reach soft ball stage, etc. We have never had a candy thermometer. My daughter hasn't either. She makes all kinds of fudge at holiday time.
When I try to make my mom's old fashioned fudge, it never forms a ball. As many pans as I've tried, it's either gummy or hard when I pour it on the buttered platter, what am I doing?
Long Standing Fudge Recipe Will No Longer Set Up
I have been making this same fudge recipes for over 20 years, but recently the mixture does not harden. I use mini marshmallows, margarine, sugar, Pet milk, and semi sweet chocolate bits. Then I put it in the frig. I noticed some people say not to refrigerate, but I always have.
Making Fudge with Milk Chocolate Instead of Semi Sweet Chocolate
What would be the difference in my fudge since I used milk chocolate chips instead of semi-sweet?
This is an easy to make fudge. Creamy and delicious. Made with candied cherries.
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