Dark Chocolate Fudge

  • MegLee Posted: 12/17/09
    Worthy of a Special Occasion

    The fudge I made definitely reached 235 degrees WAY faster than the directions said. I got a really great taste but not quite the consistency I was hoping for. I am positive that if I had poured the hot fudge right into the foil lined pan and mixed the butter / vanilla in there, it would have been perfect, omitting the 2-pan step. I am going to do that next time and I' sure I'll wind up with both great consistency and great taste.

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