This is the recipe I've always used and the same recipe my mother used. No corn syrup because like many others, I like it grainy, scrape it with your teeth and it melts on your tongue. This is an authentic, good old fashioned fudge and what a nice gesture to give it as a gift!
I hope made fudge from my 1960s cookbook many times and our recipes match. But even though I have I still enjoyed your video and feel more confident as it has been a few years since I have made fudge. Thanks.
Made a batch of this over Christmas and it brought back so many childhood memories (almost 50 years ago) of when I made fudge with my mum. Unfortunately my mum can no longer remember how we made it nor has a recipe. The fudge we used to make was crumbly / grainy (but small grains) and used to melt in your mouth. I modified the recipe to: No corn syrup Heat to 116 C (230F) before beating until the sheen is lost. Pour into a tray and level with a palette knife. (This is allowed because I wanted it crumbly / grainy)
This is easy recipe to customise to your own desired taste, corn syrup, malt or honey it's not really necessary to make this recipe, I do recommend buying cocoa powder if you find the fudge to not have that chocolate desired taste you wanted, but also highly recommend vanilla extract, you will definitely notice the difference in taste
Thanks for the great recipe.i made fudge using another method but it came too runny. I then found Your video and it was a life saver!! GOD BLESS. happy New year!!
Loved your vid Honey! so quick and to the point! I just tried 6 different fudge videos and could not finish them cuz they were sooooo sloooow and boooooring....................so THANKS!! Great job!
This was the best fudge recipe I have found. My grandma used to make this and it was always rock hard and very chocolatey. Your recipe is the only one my dad has liked since she used to made it. Last year when I made this I substituted cocoa powder for the bittersweet chocolate but now I can't recall how much. Any idea what would work?
@@HotChocolateHitsOfficial Thank you. I feel like I used more, but a cup seems like too much. It was very chocolatey, very firm, and a bit grainy. I tried cooking it a bit longer to get it harder but that just made it chewier. I think the firmness comes from beating it a ton.
@@HotChocolateHitsOfficial So when I commented a while back I was thinking you used 4oz. Just rewatched and realized it's 2 so 1/2 cup is a perfect swap. Thanks and cheers!
Wow Thank you , Ive been looking for the old fashioned kind that I used to mske with my mom an dad an sisters , the only thing different was we lightly buttered a dish and put in overnight...
Ur the 1st person i came across that actually made the fudge that I LOVE. i dont like that chewy fudge and it has a conpletely different taste. Quick question? Can i substitute the blocks of chocolate with hersheys cocoa. Hersheys cocoa is all i have right now.
an old cookbook will let you know the substitutions, you may need to add some fat to the chocolate, I am not sure, so if you have like an old Betty Crocker cookbook,. in the back it will let you know, also Google may have the answer as well.
i keep trying to buy fudge since my grandma isnt around to make it; but its all basically truffle texture and my grandmas was literally a chocolate sugar cube i would grate bits off of with my teeth. i miss that fudge so much.
My mother did not grease or butter the pan. Than you for the tip. Regarding how to avoid crystallization of the sugar, we changed spoons every 5 to 10 minutes. One crystal and a batch can crystallize so be careful even of where you set your spoon down, etc. Wood or metal spoons did not seem to matter. Changing them did. Another tip. The sugar is really hot so prepare everything before turning on the stove, and be able to stay focused. Keep little kids away, because there is the risk of severe burning from the mixture spilling.
So i just recently tried this and I absolutely loved it!! It was very tasty, added to my favourites list.💚 However sometimes I find myself in moods for really stronger chocolate flavour than usual, would it work if say for example you added around (almost) 1 cup of cocoa instead or is there only a maximum amount of cocoa that you that you could add for it to work? :3
Hey! I think 1 cup would definitely be too much, but you can definitely increase the quantity of chocolate (you can try doubling it, and use a dark chocolate!) Otherwise, I would actually suggest using this fudge recipe: www.hotchocolatehits.com/2016/10/microwave-halloween-fudge.html and then just using dark chocolate instead of a combination:)
Easy Microwaveable Chocolate Nut Fudge 50 Grams (1.75 Ounces) unsalted butter 1 Can (14 Ounces) of sweetened condensed milk 4 tbsp. butter 1 tsp. vanilla extract ¼ tsp. salt ½ cup of chopped pecans 400 Grams (14 Ounces) of Dark chocolate - Milk chocolate is okay to use. Place in microwave for 2 minutes on high. Stir the mixture, after everything in mixture is smooth add the salt, vanilla and nuts, stir until all the mixture is smooth and pour into the 8x8 pan, smooth mixture with a spatula and put into refrigerator for 2 hours. Take out of the refrigerator, turn pan upside down onto a counter and remove the foil, Cut into small squares.
twirlaway she said it balanced out all the sweet. Using milk chocolate would make it really really sweet. Dark chocolate/bitter will make it more indulgent and it will still be sweet
Ive got a good recipe everyone loves my fudge but I use peanut butter and a whole stick of butter, hershey cocoa instead of that hard choclate lol I also spread mine some turns out great hers looks really good
If you're accessing it on a mobile site then that's probably where you're getting the problem from- there's some faulty coding that I am doing my best to correct. www.hotchocolatehits.com/2013/12/old-fashioned-chocolate-fudge-better-than-the-marshmallow-gunk.html If it still doesn't work for you using a PC or computer, let me know and I will get the recipe to you!
Hi, I am going to try this but I'm using freshly grounded cocoa beans instead of store-bought chocolate. I ran out of honey and syrup so i hope it still turn out OK.
Hi, I am going to make your fudge recipe, I might tinker with it. I like your channel, I have a small channel I am getting serious about, hahaha, looking forward to watching your videos
+Hot Chocolate Hits it worked out great! but it was sweet like u stated but it was awesome! i cut the fudge into little cubes and they looked amazing but i accidentally slipped and all the fudge fell but before it fell i did try a cube and it was awesomeeeeeee ty!
Don’t you have to let the Fudge mixture “Cool Down” (100*) before stirring?? Then start to beat it till it loses its gloss.. then pour into the pan?? 😳
Ingredients 2 cups Sugar 3 quarts Milk 50gms of bitter sweet chocolate 1 tsp light corn syrup/honey/golden syrup/mapel syrup 2 tbsp of unsalted butter 1 tsp vanilla extract Method Butter a pan and add sugar, milk, chocolate and corn syrup and stir continuously on medium heat until the mixture comes to a roiling boil and a candy thermometer shows 234°F or do the cold water test. Drop chocolate mixture into iced water, mixture should be able to roll into a soft ball and not dissolve. Turn off the heat. Add butter and vanilla extract. Beat until the mixture has lost its shine and thickens. Pour into a greased and foil lined baking pan. Do not spread. Cool and cut into squares.
make sure the heat is low when it comes to a boil and make sure to use a heavy duty saucepan to prevent the pan from scorching. Fudge is always a bit fussy in this regard... hope you will try again!
@@HotChocolateHitsOfficial So many recipes say don't stir, including this one, but I remember stirring it when I was a kid. Thanks. I think I've ruined a very expensive saucepan, I can't seem to be able to clean it.
@@hyweltthomas What you can do is fill the pan with water and bring to a boil over low flame. That should help the burnt sugar dissolve and clean your pan. Hope this helps!
Have you started the sometimes annoying but seriously so good once you get it down old fashion method? It's a 321 like pie dough so 1/2 cup cocoa , 1 cup milk and 2 cups of white sugar. High head med-large sauce pan. Really beat it to submition untill you get it boiling then low heat to a simmer. Untill it becomes to a soft ball state or at 280 degrees with a Candie thermometer. It's very good but take a couple tries you won't ever turn back
@@HotChocolateHitsOfficial Its very good, and knowing the old school methods of culinary are important. Practice every day and remember everything is impossible the first time
It could be your pan. If it's not heavy enough it won't distribute the heat evenly. Or, are you sure you didn't stir the fudge when it was cooking? If you do, that can cause 'grittiness' which is actually the sugar crystals being too large. This page may help you: www.ricardocuisine.com/en/articles/food-chemistry/15-secrets-to-successful-fudge
Just made this. Worked perfectly. This is fudge the way it should be.
This is the recipe I've always used and the same recipe my mother used. No corn syrup because like many others, I like it grainy, scrape it with your teeth and it melts on your tongue. This is an authentic, good old fashioned fudge and what a nice gesture to give it as a gift!
So happy you like it! ❤️
Oh my god my waistline's really mad at you but my tastebuds are thrilled with you! Eternal thanks from an Australian fudgeaholic
Thanks for the re-discovery! Has been years and years since last making fudge, and this is exactly the way I was taught. Delicious and simple candy!
I hope made fudge from my 1960s cookbook many times and our recipes match. But even though I have I still enjoyed your video and feel more confident as it has been a few years since I have made fudge. Thanks.
Made a batch of this over Christmas and it brought back so many childhood memories (almost 50 years ago) of when I made fudge with my mum. Unfortunately my mum can no longer remember how we made it nor has a recipe.
The fudge we used to make was crumbly / grainy (but small grains) and used to melt in your mouth.
I modified the recipe to:
No corn syrup
Heat to 116 C (230F) before beating until the sheen is lost.
Pour into a tray and level with a palette knife. (This is allowed because I wanted it crumbly / grainy)
I've been looking for this old fashioned fudge recipe for years. Thanks so much!
Ahh hope you love this recipe!
I make my fudge similar. Yes butter the sauce pan. No corn syrup and use cocoa instead. Thank you for sharing yours.
Ahh nice! I use corn syrup because it helps prevent any crystallisation :) and I have tried with cocoa, also works beautifully!
I love this fudge,my mom always made it but she would put black walnuts in it. Nothing can be any better.
Omg!! That's the real fudge...Back in day
At last, REAL fudge not made out of marshmallows or condensed milk (which is NOT FUDGE and is chewy and bland).
Yessss! It's the best :)
Its like eating play dough
Hmm, that makes it sound like it's bad. Is that what you are trying to say (for the benefit of those of us who haven't tried eating Play-Doh yet LOL)?
Yes agree, that was the first method i used and it was a total disaster!!
This is easy recipe to customise to your own desired taste, corn syrup, malt or honey it's not really necessary to make this recipe, I do recommend buying cocoa powder if you find the fudge to not have that chocolate desired taste you wanted, but also highly recommend vanilla extract, you will definitely notice the difference in taste
How much cocoa??
Perfect timing for my Christmas presents
Yess it’s delicious!!
I made it and omg it is the best fuge if ever had
So happy you liked it!!
Thanks for the great recipe.i made fudge using another method but it came too runny. I then found Your video and it was a life saver!! GOD BLESS. happy New year!!
Been looking a Fudge recipie that won’t create soft Fudge that sticks all over the fingers. This looks good :) thank you!
Looks just like my mom’s fudge. Yum. ❤
Turns out great every time!!
So happy to hear!!!
Yesssss taste exactly like my grandma used to make!
So happy to hear!!!
Thank you.. condensed milk and marshmallows is all that is out there for ingredients... Going to the store in the morning...
Great! Hope you like the fudge!
Looks like the fudge my mom & grandmother used to make. It’s the only fudge I like. Thanks for sharing!
Short and sweet video. Thanks for sharing.
I love crunchy melt in the mouth fudge🙌🏽🙌🏽
Glad you enjoyed the recipe!
Loved your vid Honey! so quick and to the point! I just tried 6 different fudge videos and could not finish them cuz they were sooooo sloooow and boooooring....................so THANKS!! Great job!
So glad you liked it and found it helpful :) thanks for your comment! xxx
I know I saw a bunch of 30 minute videos and was like uhhhh no! Lol
This was the best fudge recipe I have found. My grandma used to make this and it was always rock hard and very chocolatey. Your recipe is the only one my dad has liked since she used to made it.
Last year when I made this I substituted cocoa powder for the bittersweet chocolate but now I can't recall how much. Any idea what would work?
Hi Jason! So happy you like the recipe and so nice to hear! I would probably do 1/3 cup to 1/2 cup depending on how chocolate/butter you like it :)
@@HotChocolateHitsOfficial Thank you. I feel like I used more, but a cup seems like too much. It was very chocolatey, very firm, and a bit grainy. I tried cooking it a bit longer to get it harder but that just made it chewier. I think the firmness comes from beating it a ton.
@@jasonthompson3063 Could be 2/3. I would recommend using the dark chocolate if you can. And definitely- the beating is what gives it the texture!
@@HotChocolateHitsOfficial So when I commented a while back I was thinking you used 4oz. Just rewatched and realized it's 2 so 1/2 cup is a perfect swap. Thanks and cheers!
That baggie looks way too cute! That fudge looks fudgalicious! :D
I like that word!
Hot Chocolate Hits
:D me too!
Wow Thank you , Ive been looking for the old fashioned kind that I used to mske with my mom an dad an sisters , the only thing different was we lightly buttered a dish and put in overnight...
Awesome video
Thanks so much
I've been looking for this recipe forever!! 😅
Glad you liked it!
I used this recipe and it turned out really good.
I'm glad :)
EXACTLY what I was looking for,
Thank you!
Thank you!!! Hope you like this recipe :)
@@HotChocolateHitsOfficial
It was a hit!, my kids and I demolished the first pan, so now I am making a 2nd!
👏 👌 👍 😆
Love your fudge recipe. Yum.
Thank you, Judy! Glad you liked it :)
yes...I've been looking for this recipe. Thank you!
Ahhh hope you give it a try!
@@HotChocolateHitsOfficial Oh yes! I don't care for the wet/gooey fudge...this is the BEST! ❤
Just like my mama use to make and it was the best!!! Thanks!
I did dis fudge it's really so yummy and thanks to share dis recipe.....
so glad you liked it!!
Ur the 1st person i came across that actually made the fudge that I LOVE. i dont like that chewy fudge and it has a conpletely different taste. Quick question? Can i substitute the blocks of chocolate with hersheys cocoa. Hersheys cocoa is all i have right now.
an old cookbook will let you know the substitutions, you may need to add some fat to the chocolate, I am not sure, so if you have like an old Betty Crocker cookbook,. in the back it will let you know, also Google may have the answer as well.
I like firm fudge also 🤗 Yum
:)))
This fudge makes a great frosting for a sheet cake. Work fast as trying to spread the chocolate causes it to rough up some.
I used a wire whisk and it really helped to cool the fudge. Turned out really good. Almost let cool it al little too long!
Made it, tastes great thank you . 😁
Ahh so happy to hear that! Glad you liked it :)
Hi I love fudges all kinds.Pam Johnson
Yum I can’t wait to try :)
Amazing, let me know how you like it!
How much coca powder i need to substitute the chocolate with.
Great information and thanks for sharing..
At what point in the process can we add nuts.. Walnuts?
While beating!
Old fashioned...yes please! 😘
Hi. If I'm using cocoa powder instead of chocolate, how much of that would be required?
This looks soooo nice... definitely gonna try this one! Thanks a lot!! :)
Raachen Thanks! I hope you do, it's an awesome recipe! Cheers :)
Hot Chocolate Hits This was delicious, thanks! You're awesome :)
i really love fudge
Same here! All my wooden spoons smell like curry😂 it sucks sometimes
+Sharanya Kannekanti #Indianproblems :)
+Hot Chocolate Hits haha yes! ;))
Aren't you girls allowed to have more than one whisk and one wooden spoon? LOL C'mon, buy yourselves an extra utensil and don't use it for curry ;)
Hot Chocolate Hits same here
@simmi k
I keep a set for cooking, and a set for baking, because of the same reason! But- when I make my spicy chili/fudge, it doesn't matter! Lol!
i keep trying to buy fudge since my grandma isnt around to make it; but its all basically truffle texture and my grandmas was literally a chocolate sugar cube i would grate bits off of with my teeth. i miss that fudge so much.
This one gets like that! The trick is to keep beating the fudge.
@@HotChocolateHitsOfficial AWSOME thanks!
My mother did not grease or butter the pan. Than you for the tip. Regarding how to avoid crystallization of the sugar, we changed spoons every 5 to 10 minutes. One crystal and a batch can crystallize so be careful even of where you set your spoon down, etc. Wood or metal spoons did not seem to matter. Changing them did. Another tip. The sugar is really hot so prepare everything before turning on the stove, and be able to stay focused. Keep little kids away, because there is the risk of severe burning from the mixture spilling.
Great tips! thanks for sharing :))
Great recipe
So i just recently tried this and I absolutely loved it!! It was very tasty, added to my favourites list.💚
However sometimes I find myself in moods for really stronger chocolate flavour than usual, would it work if say for example you added around (almost) 1 cup of cocoa instead or is there only a maximum amount of cocoa that you that you could add for it to work? :3
Hey! I think 1 cup would definitely be too much, but you can definitely increase the quantity of chocolate (you can try doubling it, and use a dark chocolate!) Otherwise, I would actually suggest using this fudge recipe: www.hotchocolatehits.com/2016/10/microwave-halloween-fudge.html and then just using dark chocolate instead of a combination:)
Brazil, parabéns
Thank you!!
@@HotChocolateHitsOfficial Kisses
Beat fudge ever!!
So glad you like it!!!
Cute baggie.
Easy Microwaveable Chocolate Nut Fudge
50 Grams (1.75 Ounces) unsalted butter
1 Can (14 Ounces) of sweetened condensed milk
4 tbsp. butter
1 tsp. vanilla extract
¼ tsp. salt
½ cup of chopped pecans
400 Grams (14 Ounces) of Dark chocolate - Milk chocolate is okay to use.
Place in microwave for 2 minutes on high. Stir the mixture, after everything in mixture is smooth add the salt, vanilla and nuts, stir until all the mixture is smooth and pour into the 8x8 pan, smooth mixture with a spatula and put into refrigerator for 2 hours. Take out of the refrigerator, turn pan upside down onto a counter and remove the foil, Cut into small squares.
Thanks Vedika
I have a question- does the dark bitter chocolate you used make the fudge taste bitter or just nicely chocolatey??
twirlaway she said it balanced out all the sweet. Using milk chocolate would make it really really sweet. Dark chocolate/bitter will make it more indulgent and it will still be sweet
Can I have the list of ingredients to make sure I have them all?
Thanks, great video!
can you add nuts and when should you add them.
yes for sure! Add nuts at the end with the vanilla :)
can I sub cocoa powder for bittersweet chocolate bits?, that would be 4-table spoons.
Yes that would be fine! I've actually made it with cocoa before- works well:)
Thanks for the recipe my mom used to make! I hate the easy stuff ... not hard, and tasteless
Hi. Can u tell me the name brand of the chocolate bars u use. And how do u know its 2oz if its not liquifide
Weigh it
Can we replace the chocolate with cocoa powder?
Simran Kaur You can try and replace it with cocoa, I haven't tried but I imagine it will work, 2-3 tbsp cocoa would be fine :)
Ive got a good recipe everyone loves my fudge but I use peanut butter and a whole stick of butter, hershey cocoa instead of that hard choclate lol I also spread mine some turns out great hers looks really good
Ahh send me the recipe! Would love to try that :)
suzie Q can you share the the whole recipe and procedure pls
For some reason the recipe isn't working can you make one onto like word or something
If you're accessing it on a mobile site then that's probably where you're getting the problem from- there's some faulty coding that I am doing my best to correct. www.hotchocolatehits.com/2013/12/old-fashioned-chocolate-fudge-better-than-the-marshmallow-gunk.html
If it still doesn't work for you using a PC or computer, let me know and I will get the recipe to you!
butter the pot
add:
2 cups sugar
3/4 cup milk
2 ounces bittersweet chocolate (50 g)
1 tsp light corn syrup/goldes syrup/maple s/honey
toward the end, add 2 tablesp. unsalted butter
Great Tyvm
Hi, I am going to try this but I'm using freshly grounded cocoa beans instead of store-bought chocolate. I ran out of honey and syrup so i hope it still turn out OK.
Does it matter the type of milk? Meaning, 1%, 2%, or whole milk.
I’m supposed to say use whole milk because it makes these richest but I usually just use what’s in the fridge, which is normally 2%! :)
Can i use cacao powder rather than the bitter sweet chocolate?
+Lizeth Quezada I've never tried using cocoa or cacao but I would imagine that it would work out fine! Just substitute the same weight measure :)
Thanks :)
Can you use cream instead of milk?
Yes!
Can you use peanut butter instead of chocolate? +hot chocolate hits
yes you can :) That sounds tasty!
Thanks☺
im addicted to fudge
Yess so good!
Can I convert this to vanilla fudge and how??
Use white chocolate instead of dark :)
skitzboii you find a vanilla fudge recipe that’s how
Hi, I am going to make your fudge recipe, I might tinker with it. I like your channel, I have a small channel I am getting serious about, hahaha, looking forward to watching your videos
Thanks, Rico! Hope you give it a try!! And good luck with your channel :))
Iam going to make this once I get the candy thermometer
Great!!!
@@HotChocolateHitsOfficial 🙂🙂
can I use white choc?
+Lexi Smallworlds I think that should work! But it will be super sweet :)
+Hot Chocolate Hits it worked out great! but it was sweet like u stated but it was awesome! i cut the fudge into little cubes and they looked amazing but i accidentally slipped and all the fudge fell but before it fell i did try a cube and it was awesomeeeeeee ty!
Don’t you have to let the Fudge mixture “Cool Down” (100*) before stirring?? Then start to beat it till it loses its gloss.. then pour into the pan?? 😳
HISIAM888RUHIS888 world 8 cock derby
Ingredients
2 cups Sugar
3 quarts Milk
50gms of bitter sweet chocolate
1 tsp light corn syrup/honey/golden syrup/mapel syrup
2 tbsp of unsalted butter
1 tsp vanilla extract
Method
Butter a pan and add sugar, milk, chocolate and corn syrup and stir continuously on medium heat until the mixture comes to a roiling boil and a candy thermometer shows 234°F or do the cold water test. Drop chocolate mixture into iced water, mixture should be able to roll into a soft ball and not dissolve.
Turn off the heat. Add butter and vanilla extract. Beat until the mixture has lost its shine and thickens. Pour into a greased and foil lined baking pan. Do not spread. Cool and cut into squares.
3/4 c milk
So is it 3 or 12 cups of milk?
Your fudge looks sooooooo good Md.hot chocolate hints.Pam Johnson
hey... where Are you from ??
Yummy
what is the shelflife of choclate fudge?
It lasts 2 weeks stored in an airtight container - I'd chill them as well :)
Yummmy
I can just taste that foil as I am biting down on the fudge
use a different foil next time/baking paper!
It burned straight away... Are you sure we shouldn't stir while boiling?
make sure the heat is low when it comes to a boil and make sure to use a heavy duty saucepan to prevent the pan from scorching. Fudge is always a bit fussy in this regard... hope you will try again!
and you can definitely stir it! use a wooden spoon or off-set spatula and stir slowly but gently
@@HotChocolateHitsOfficial So many recipes say don't stir, including this one, but I remember stirring it when I was a kid. Thanks.
I think I've ruined a very expensive saucepan, I can't seem to be able to clean it.
@@hyweltthomas What you can do is fill the pan with water and bring to a boil over low flame. That should help the burnt sugar dissolve and clean your pan. Hope this helps!
Why can't you spread the fudge?
It solidifies pretty quickly so its a bit hard to spread it out!
Oooooo it looks so tasty!!
Yes it will work- I would suggest using 2-4 tbsp of cocoa powder!
Nice....
I came here for chocolate, but i found something better. You're down right gorgeous.
Haha you are too sweet :)
Have you started the sometimes annoying but seriously so good once you get it down old fashion method?
It's a 321 like pie dough so 1/2 cup cocoa , 1 cup milk and 2 cups of white sugar. High head med-large sauce pan. Really beat it to submition untill you get it boiling then low heat to a simmer. Untill it becomes to a soft ball state or at 280 degrees with a Candie thermometer. It's very good but take a couple tries you won't ever turn back
`ohh that sounds nice! Will need to try your version :)
@@HotChocolateHitsOfficial Its very good, and knowing the old school methods of culinary are important. Practice every day and remember everything is impossible the first time
i did the spoon test and it came out as fudge
Nice! Glad it worked out for you :)
How do I get vanilla extract
My fudge came out but the foil is sticked to it what should I do..
Buy it in the grocery store - usually near the baking supplies and spices. It comes in a small bottle. In some countries it is called vanilla essence.
What the fudge!
hahahahah indeed
is she an Indian as I am an Indian
This is an indian curry recipe it is called Tandoori Fudge
Hahaha
Good one fine!!!!!
what is "too hard"?
can't bite into it easily!
You are super pretty ! And obviously sweet
You are too sweet :)
*What Did I Do Wrong??*
*I Added In The Same Ingredients In The Same Amount... It Came Out Really Gritty...*
It could be your pan. If it's not heavy enough it won't distribute the heat evenly. Or, are you sure you didn't stir the fudge when it was cooking? If you do, that can cause 'grittiness' which is actually the sugar crystals being too large. This page may help you: www.ricardocuisine.com/en/articles/food-chemistry/15-secrets-to-successful-fudge
I think u didnt beat it enough. Thats the most important part my mom always said. U have to beat it for a while.
Great information and thanks for sharing..
At what point in your process can we add walnuts or pecans..?