“This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.”
Chances are, it’s happened to you. You’re making a batch of fudge–but not the easy, add-marshmallow-cream-and-stir kind. This is legitimate fudge, old-fashioned fudge, grandma fudge, the kind that needs to be beaten in order to set up. You’re following the instructions and stirring dutifully, the fudge is starting to thicken, and–bam! Suddenly you have a rock-hard lump in your saucepan where creamy fudge should be.
Or perhaps you have the opposite problem. You stir and stir and practically stir your little arm off, but your fudge never seems to thicken, and you’re left with a gooey sauce that might be a good ice cream topping, but is definitely not going to pass as fudge.
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