Okay, so I'm doing the recipe on the back of a jar of marshmallow creme...
(posted below for reference)
Here's my question:
After doing all kinds of research on the 'net to find out how to keep any fudge from going grainy (and having a really unfortunate experience with the thermometer method)... I seem to be experiencing *conflicting* instructions.
The recipe below calls for "stirring constantly" while boiling the sugar/butter/milk mixture.
Everything else I've read on the 'net suggests that you don't stir at ALL until the mixture reaches the right temperature/stage.
My experience has been that it will scorch if you don't stir it... but I totally get the fact that stirring is going to inspire crystals to form too... arggh!
What IS the best way to manage this recipe?
Is it still advised to let the butter/sugar/milk mixture cool undisturbed before adding the chocolate and marshmallow...then stir it smooth??
3 cups sugar
3/4 cup margarine
1 can (5 oz.) evaporated milk
1 pkg. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts
1 tsp. vanilla
Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly
to prevent scorching. Remove from heat.
Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.
Cool at room temperature. Cut into squares. Makes 3 pounds.