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| I too like making fudge. Had to cut back though. Ate too much. Getting the right temp is crucial to a good batch imo. Too cool and fudge stays soft and sugary and grainy. Still good enough to eat! Too hot and sugar caramelizes and burns. Candy thermometer aids in hitting the magical 234. Add chocolates after you remove from heating sugar mixture. I experiment with different sugar, chocolate, marshmallow crème levels. | |
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fanasy fudge.
