Recent content by dnsjo

Whoops. I didn't pay any attention to the year. Thanks.

Any luck yet? Couldn't you just use milk? You have enough fat and sugar already. Heat a cup of milk with your sugar to boiling, add 4oz unsweetened chocolate, take up to 234° or so, follow normal fudge technique to make it set.

I just made my first batch ever and it was light, claylike and borderline crumbly, quite by accident though, as I let the temp go too high and didn't know yet how to rescue it by adding more milk. My mom declared it was overcooked, but I still preferred it to too-soft goo that melts all over...

Hello everyone. I want to learn to make really good fudge and I am hoping to get advice on the chocolate. 1) Type - I would think that baking chocolate would be better than cocoa powder, as it is less processed. I would also assume unsweetened chocolate makes more sense then semi-sweet, as...