I had some chocolate left over from making brownies for my relatives,
and was craving something. So I decided to try to make fudge ( my
first time so the results were just aweful).

One of the things that sort of got in the way was that I had little
butter, no cream, no condensed milk. Just ordinary 2% milk.
I reduced it with sugar but probably not enough. ( This is not
because of the lack of ingredients. I'm pretty sure I would have made
aweful fudge anyway. Didn't help though. )

So I have a couple of questions. When reducing milk for fudge, about
how much should you reduce it by?

Does anyone have a recipe for fudge that does not include cream or
condensed milk.

I am likely to try once more just to prove to myself that I can do it,
but aside from that time the only way I see myself making fudge
is on a whim, so I am not likely to have this stuff around ( since
I uisually don't ).

Thanks

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Thaddeus L. Olczyk, PhD
Think twice, code once.