Notes on Making Fudge

Fudge is a candy so you need to watch for certain changes as it cooks. I just made fudge today; white chocolate, chocolate & butterscotch using 14oz sweetened condensed milk and 3 cups of chips per batch.

The first 2 minutes is just to melt the chips. The chips want to hold their shape, so mix to get rid of their shape. The mixture will be very thick, not very shiny and taste gritty - not smooth & creamy.

Our house is real cold due to winter so it took more microwaving than in summer. I did 1', 1', 30", 30", 1" & 30", Mixing in between each microwave and observing the fudge.

The fudge as it cooks will hang on the spoon differently (Use a metal spoon. A plastic one might melt). When you're close to being done, the mixture will all of sudden bubble, puff up, decrease in viscosity and become shinier. The bowl will get hot.

Also you when you drop a drip into a glass of cold water, the fudge will form a soft ball, start to feel like fudge and hold together. It will also taste very smooth and creamy. Roll the soft ball from the cup of water with your tongue or between your fingers, when it's the right consistency for fudge, then you're done.

I line a 9x9" dish with foil and oil the foil. Then once the pan is filled, I put it in the freezer till it's cool then take it out and flip it over onto a foil lined sheet before cutting into squares.