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 who really likes this stuff. Oddly enough ...
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 general idea of what to do. The fudge ...
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, so I know what I'm aiming for. Am I ...
Fudge shops don't seem to refrigerate their fudge they leave it out - is that what gives it is firm texture and how long should it be left out?
A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping cream or for some other reason?
A UK fudge chain uses whipped cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?
A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?