15-Minute Peanut Butter Fudge
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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.
WHY THIS RECIPE WORKS
We wanted a forgiving fudge recipe that didn’t require ideal conditions for success. Seeking a firmer, lighter texture for our fudge recipe, we found that a little baking soda reacted with the acids in the chocolate to alter the pH, which m...
