The Creme de Menthe Fudge and Pure Chocolate Fudge are recipes from a candy shop in Sacramento, CA. These fudges can be
shaped or sliced, whichever you prefer. It is important that you use a candy thermometer if you want to make really
good candy. It takes about 15 minutes from the time your candy reaches the first boil to end of cooking. Prolonged
cooking will make it too syrupy and that will eventually turn hard and sugary. You can substitute half-and-half
instead of using milk, for a richer, creamier fudge. To check your candy thermometer, place in a small pan of water
1/2" from bottom of pan. Bring to rolling boil and check the temperature in 4 minutes. Read the thermometer and add
26 degrees to the reading. That will be 234 deg., even if your thermometer doesn't say that. The newer candy thermometers
have larger numbers making them much easier to read.
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