The best ever homemade fudge. Simple ingredients and a foolproof method create a smooth delicious holiday fudge that everyone will love.
Prepare a 9x13 pan by lining it with parchmanet paper, letting the ends hang out.
In a large pot combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until mixture reaches a rolling boil. Boil for 9 minutes, stirring occasionally. Tempuerature should reach 238 degrees F.
Pour into prepared pan and cool completely. (4-6 hours)
Remove from pan by using the parchment as handles. Cut into bite sized pieces.
The best way to store fudge is at room temperature in an air-tight container.
Well, at my house, it doesn't last long enough to go bad. But, there is no set shelf life for fudge. In general, fudge that is kept in an airtight container at room temperature will last for one to two weeks. Refrigerating fudge can extend its shelf life to two to three weeks. Freezing your fudge can extend to shelf life to 3 months.
Yes! Fudge freezes great! Just store it in an airtight container and it will keep in the freezer for 3 months. Bring to room temp again before serving.
You either cooked it at too high of a heat, or you over stirred it after you combined the sugar and the chocolate.
The simple answer is that it isn't cooked enough. You want to boil your sugar for 9 minutes, or until the temperature reaches 238 degrees F.
You cooked your sugar too long. Sugar should be cooked until it reaches 238 degrees, and no more than that.