Appears in Cook's Illustrated January/February 2007
Classic fudge is frustrating and completely unpredictable. After months of tests, we've reimagined this recipe to make it utterly reliable—and surprisingly simple.
We wanted a forgiving fudge recipe that didn’t require ideal conditions for success. We found that a traditional “easy” substitute, condensed milk and a little unsweetened chocolate, gave us a less sugary fudge with a good chocolate flavor....