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Pour the fudge mixture into the prepared pan and smooth the top. Cool in the refrigerator for at least 2 hours. Remove the parchment paper or foil from the pan.
Although making fudge does require a candy thermometer, (which can be scary, we know) it's actually quite easy to make—and to fix, when things get grainy—yes grainy. The ideal fudge texture is ...
Ingredients. 1 16-ounce can chocolate frosting. 1 1/2 cups roughly chopped leftover Halloween chocolate. 1 cup leftover Halloween candy for topping, lightly and roughly chopped (optional)
This 2-ingredient fudge recipe belongs in your recipe box! It calls for only a 14-ounce can of sweetened condensed milk and semi-sweet chocolate chips. The post How to Make the Best and Easiest 2 ...
Refrigerate fudge until set, at least 2 hours. Using parchment overhang, lift out fudge and transfer to a cutting board. Cut into squares. Make Ahead: Fudge can be made 2 weeks ahead. Store in an ...
Fudge is made at the "soft ball" stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). Butter is then added to the mixture and the fudge is cooled and beaten until it is thick and small sugar crystals have formed. [2] The warm fudge is sometimes poured onto a marble slab to be cooled and shaped. [11]
Prep a 9-inch by 13-inch pan by lining it with parchment paper or greasing it with cooking spray. In a large pot over medium heat, add the sugar, margarine and evaporated milk.
Fudge is delicious and a great holiday gift to make for friends and family. Boiling sugar, cream and chocolate seems easy right? While fudge isn't made up of many ingredients, it's still tricky to ...