This recipe is identical to my 50 year old family recipe - except for the quantities.
The key secret to getting fudge to 'firm-up', is to boil, (stirring constantly), until it reaches 235 degrees. This is called the 'soft-ball' stage - and it's critical to making fudge. An electronic thermometer works perfect for checking the temperature.
I just made, (last night), two batches. And I even doubled the recipe.
This recipe is identical to my 50 year old family recipe - except for the quantities.
The key secret to getting fudge to 'firm-up', is to boil, (stirring constantly), until it reaches 235 degrees. This is called the 'soft-ball' stage - and it's critical to making fudge. An electronic thermometer works perfect for checking the temperature.
I just made, (last night), two batches. And I even doubled the recipe.