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.
Dark Chocolate Fudge
MegLee Posted: 12/17/09