Marrae
12-13-2010, 02:36 PM
I found a recipe for white chocolate and cherry fudge and decided to make it today.
It's just sugar, butter and evaporated milk boiled for 5 minutes then the white chocolate and cherries are stirred in. It's meant to start setting really quickly and then be chilled for an hour.
I was going to double the recipe but then changed my mind. Unfortunately I still doubled the volume of evap milk so the fudge runny even after hours in the fridge. :banghead :mad
Is it worth heating it again and doubling the other ingredients? Or should I just start again? :(
It's just sugar, butter and evaporated milk boiled for 5 minutes then the white chocolate and cherries are stirred in. It's meant to start setting really quickly and then be chilled for an hour.
I was going to double the recipe but then changed my mind. Unfortunately I still doubled the volume of evap milk so the fudge runny even after hours in the fridge. :banghead :mad
Is it worth heating it again and doubling the other ingredients? Or should I just start again? :(