I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gott
What is the difference between fudge recipes that call for sweetened, condensed milk versus regular milk?
I need to find some chocolate bar shaped silicone molds, ideally about 100 grams in each bar, although I could go for smaller bars but not much. Could you ple
Fudge is arguably the most delicious substance known to man. With its rich, creamy taste and seemingly endless variety of flavours, I can't be the only person w
If you're making fudge, does it matter whether you use butterfat or vegatable fat? Or is it important to get actual, real butter? For that matter, I've seen re
OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points,
There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll adm
I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet
I'm trying to make a fudge inspired by some I have seen made in a fudge shop here in the UK (although it is an American-style fudge, not the softer British kind
Is condensed milk the same as sweetened condensed milk? I have a fudge recipe that calls for condensed milk and I can not find strictly condensed milk, only s
This is the recipe I'm trying to follow, but from what I've seen it's a fairly standard fudge recipe. I watched a few videos online and I felt like I had the ge
I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperatur
how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Micro
I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue
In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (bo
I made fudge with evaporated milk I made myself. Added this to butter and sugar and heated. Added this to chocolate and stirred enough to mix. Poured into 8x8
I've made some fudge from a paleo recipe using almond butter, coconut oil, honey and cocoa powder. Following this recipe, I find the fudge far too rich to eat
I've recently taking up making fudge for family and friends. However, my cutting technique lacks a desirable smooth uniform piece. How can I cut equal smooth c
I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts
A UK fudge chain uses whipping cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?