Originally Posted by flipflopgirl
There are 2 popular ways to make fudge.
One is a cooked recipe the other is more of a melt marshmallow and chocolate together stir and pour in a pan recipe.
The cooked one has less free moisture as most was boiled off.
That will be your more stable candy.
It can be left at room temp and maintain texture and shape.
The second one (IMO) needs to be kept a bit cool in order to maintain the mouthfeel associated with fudge.
Hi Mimi, thank you for responding. You're right the recipe I was using wasn't the cooked version.
The recipe I was using is:
3 cups semi-sweet chocolate chips
14oz sweetened condensed milk
1/4 cup butter.
I melted it over a double broiler and then mixed it in a stand mixer for 5 minutes before pouring into the pan.
It had the best consistency of all the recipes I've tried, but this water droplet thing is driving me nuts. I tried several cooked versions, but hadn't found one that stood up as fudge should. Do you have a great cooked recipe that you could share with me?