I've done fudge about twice now and both times it was from a shoppe. This time I decided to make it. And by decided I mean Liz sent me the recipe from
The Culinary Life and told me to pick up half-n-half. I feel like I tried making this a long time ago. I hated what I got. Fudge is just so temperamental. How the hell am I suppose to know if the fudge is at 236 °F?
It wasn't that good. It was pretty grainy. I'm not sure where I went wrong, but I'm guess it was every step after putting thing in a pan. I don't mind though. I don't think I would have been a huge fan even if I had made it right. I don't really see the point in fudge if it's not chocolaty.
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