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1
out of 5
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Disaster,
February 15, 2009
By cheezfri
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"Let me first say that I am a pretty good chef -- I understand the importance of exact temperatures, crystallization in sugar recipes, etc. But I had a very hard time with this recipe.
My ingredients fit easily in a small saucepan, but the sugar/milk/water mixture boiled over long before it reached the correct temperature. So I poured it all into a larger saucepan. The boilover occurred again. So I poured it into a great big soup pot. Got it to the correct temperature. Carefully brushed down the sides of the pot with water as it boiled, etc. Let cool 15 minutes without stirring. I think this is where the 2nd big problem came in. There was so much surface area with the mixture in the 3rd pot that it cooled down way too much. When I poured in the chopped chocolate, it instantly seized up.
Maybe I did something wrong, but unless you are an experienced cook who has made real chocolate and candy many times before, I would not recommend this recipe. Stick to the easier, chocolate chip microwave fudge recipes."
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7 of 11 people found this review helpful.
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