Perfecting fudge, an ongoing trip

Don't let anyone tell you making fudge is easy and for sure don't let them tell you making GOOD fudge is easy either. Yes, there are a million fudge recipes out there, but getting everything correct takes some patience.

The first time I made Chiammaya Total Chocolate indulgence fudge -- actually I used Chocolate Lovers Blend -- it TASTED delicious, but was as grainy as a spoon of table sugar. One guy even said it was the best fudge he'd ever had, but he was probably drunk -- thanks anyway Blake! :-)

Last month at the Strawberry Festival I met a professional fudge maker  -- Bob Brown from Oh Fudge! -- Who was as nice a guy as you would ever meet. Bob used some of my chocolate to make a small batch of fudge and it for sure was better than the grainy mess I had concocted. He reminded me of something I'd heard from Alton Brown on Food Network;  adding a small amount of corn syrup prevented crystallization.

I came home and revised my recipe and it sure was less grainy, but still had a grit that just wasn't right. Bob had given me a proportion and I recalculated and re-worked my recipe. I can't say it's perfected yet but MAN it's getting close.

Thanks for the help Bob and I hope someday I can re-pay the favor. Try the recipe, I think you'll like it.

http://www.chiammaya.com/blog/recipes/