So for those who saw my previous post on my fudge disaster, I’m sure you understood why this was burning me up inside! Miriam’s recipe seemed so lovely, so perfectly simple! I questioned my worth as a baker! So last night I decided to try again. I started as usual:
I did a bit of a DIY double boiler, putting a slightly smaller pan over a larger one. No real negative side effects, which worked well! So this time, however, I made sure to heat the fudge to 200C (measuring the temperature with my amazing new candy thermometer which I bought on my trip to Divertmenti).
And as embarrassing as it was, this time it worked perfectly. Amazing, delicious milk chocolate fudge. It’s wonderful.
Amazing. So, in retrospect: if in doubt, use a candy thermometer. And visit Miriam’s blog, because the fudge is amazing!