So I tried making fudge from a recipe found elsewhere. My cookbooks are already packed, and Momma’s fudge recipe was unavailable. With fear and trepidation I followed the foreign directions for fudge.
So far, so good. This is the stirring stage while one waits for the sugar, butter, and evaporated milk to reach the soft boil stage. This recipe had the proportions different. Only half as much milk. That worried me.
Ok, we reached soft boil, and added the chocolate and marshmallow. Things were definitely not right. It felt like I was stirring quick drying cement! (plus I totally forgot to add the vanilla.) No, it’s not right!
When I went to score the “still warm fudge”, I discovered that the fudge was already set. (quick drying cement) It came out of the pan nicely, but I just don’t think a meat cleaver and a hammer should be needed to cut the fudge.
Never, ever use any fudge recipe except my Momma’s!!