Basically I was only wondering what ingredient (other than fluid or butter) results in fudge being soft as opposed to chewy.
I'm ignorant, see.
Thanks.
Hi. I have a long and wearisome history of failing to persuade fudge to be like it is in the shops: light, claylike and borderline crumbly.
What can I add to a basic vanilla fudge recipe to make it behave itself instead of being impossibly chewy and impossible to cut up? That's to say, which...