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4.5
This book is a great source of fudge recipes and techniques. Anyone who has made fudge knows that is is not the easiest of things to make—particularly if you don’t want to take shortcuts like adding fluffernutter. But, the bread and butter fudge recipe in this book is my GO TO. Now, I’m not going to lie, I have tweaked this recipe a bit over the years. For one thing, I add 1-2 tablespoons of white Karo (corn syrup) to help prevent graining. I also add a teaspoon of Turkish fine ground coffee, and I use two different chocolates instead of just one. But the basics of this recipe are dead on.A couple of other things I have noticed over the years with the bread and butter recipe—it’s important not to leave the cooling fudge in the cold water bath more than a few minutes. Because this recipe uses more butter and cream instead of milk, it’s got more fat in it, which means if you cool the fudge too quickly, it may start to separate. (If this happens, it is not the end of the world—your fudge will be a bit less creamy, but still very good).One another thing I’ll mention, only because another reviewer called it out: when you cool the fudge, don’t wait until 110 degrees F—that’s too cool, and the fudge will start to set. Instead, wait until it gets to 130-140F And, use an electric hand mixer—as long as you use Karo syrup, and don’t let the fudge cool too much, it won’t grain, even with an electric hand mixer, and your wrists/elbow will thank you. To be fair to the person who wrote this book, the “cool the fudge to 110F” is a common directive for fudge making—I believe the recipe on the Hershey cocoa can says the same (and it doesn’t work for the Hersheys fudge recipe either).Good luck and happy fudge making!
