On Fri 31 Mar 2006 09:43:34p, Thus Spake Zarathustra, or was it Steve
Wertz?

> The fudge you buy at the specialty candy stores is always so much
> more sweet and rich than anything I've been able to duplicate at
> home. What's the secret(s)?
>
> I've tried heavy cream, light cream, evaporated milk, butter, etc,
> but have never been able to make a really good, commercial quality
> fudge. I just made some chocolate peanut butter fudge
> http://www.foodnetwork.com/food/reci..._18189,00.html
> using heavy cream instead of milk (was out of milk), and while
> it's fairly passable, it's not quite 100%.
>
> I should have used 1/4 brown sugar and 3/4 regular for this
> recipe, but that wasn't the whole problem, I'm sure. I'm not fond
> of brown sugar as I think it's kinda heavy tasting in most
> candy-making.
>
> -sw

Part of your problem, Steve, may be using cocoa. Try these recipes. I
think they're rather good.

http://www.joyofbaking.com/chocolatefudge.html

--
Wayne Boatwright @¿@¬
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