Well I tell you what. If you want to feel like a horrible cook, try making fudge. Holy goodness is it ever fickle and challenging. Even the recipes that claim to be easy can easily end up as a hardened lump of failure. Trust me… I’ve gone through more pans of failed fudge these last couple of weeks than I care to admit.
Problem is, I’m planning on making several different kinds of fudge to make up gift boxes for Ilya’s coworkers for the holidays this year, so I really need to hurry up and get this figured out!
I gave up on the pumpkin fudge recipe I had been trying and decided to move on to this one. Finally, a success story! Not only did it work, but it’s delicious! Super creamy and full of eggnog flavor, it’s a perfect fudge for the holidays. The only things to focus on with this one are making sure it reaches the right temperature when heating (238 degrees F) which requires a properly calibrated candy thermometer, letting it cool down to 110 degrees F before mixing in the butter and vanilla, and making sure to mix it until it reaches fudge consistency before putting it into the pan to finish cooling. As long as you do these things, it should definitely work.
This also means that you need a sufficient amount of time when making this fudge, so don’t make it if you’re in a hurry/crunched for time. It’s definitely worth the wait, though. It’s absolutely delicious!