I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?
Other questions I've opened:
- Use of whipping cream in fudge
- Why is my chocolate fudge not that dark?
- Commercial fudge recipes
- Refrigerating fudge v leaving it out
If there are any professional fudgers I'd especially appreciate your response :o)