I’ve been becoming quite the candy maker lately. I made some more caramels and fudge yesterday. I’ve tried making pumpkin fudge before, and I think there was something wrong with the recipe. It could be that the pumpkin caused the sugar mixture to start burning too early when it hasn’t even reached 234 degrees yet. I tried about 10 different times to get that recipe to work and just couldn’t get it. That made me angry. I decided to try a different fudge recipe this time from Alton Brown. This was super easy to follow and the chocolate mixture did not start burning before the temp reached to 234 degrees. I was pretty happy. You can add whatever you like to this fudge recipe. I added chopped pecans and marshmallows. Any type of dried fruit would be good, candy, cookies, you name it.
This is real fudge people. Not the fudge you make where all you do is melt some chocolate in a microwave or mix some kind of cake mix. I came across a “fudge” recipe the other day ago that just required some cake mix, butter and oil. I was kind of confused because they had called it fudge when the recipe didn’t require any sugar or chocolate to be boiled together until it reached a certain temp. Whatever I guess… it looked pretty easy though and I’m a fan of easy recipes. I also like the difficult recipes every now and then.