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While I personally appreciate your scientific approach to this, I think this concept is fraught with peril. :) For the acute application of a double-boiler to fudge: don't. Fudge is sugarwork/candy! Managing the heat and temperature over direct heat is part of the fun and peril of sugarwork in general! logophobe's "why" is on-point. You want to boil-off a ...


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I don't know about the safety standpoint, but from a texture standpoint -- don't refrigerate them. The problem is that they turn into an brick when cold -- rather than being a nice dessert, it's something that you have to gnaw at and fear that you're going to chip a tooth. You might be able to get around this by warming them back up before serving, but ...


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Have you checked your food coloring to make sure it isn't water-based? The addition of any water into chocolate will cause it to seize. You might be better off looking for a powder like this one: https://www.ckproducts.com/categories/276/Powder-Color-Cake-n-Candy Because it's a powder, it won't cause any harmful side effects to your chocolate. They sell it ...



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