So, this year, in a fit of madness, I ordered 1/2 pound of butter fudge from Norm Thompson. Think toffee taste, fudge consistency. Gone in two days. This is serious crack candy. Anyway, googled for recipe for "Brown Butter Fudge". Seemed straightforward enough...but, what I have is caramel. Possibly one of the world's best caramels, due in large part to the use of vanilla paste as opposed to extract, but not fudge. Question being, did I over or undercook? Candy thermometer read "Soft Ball" stage, but, well, not fudge by any stretch. Opinions? Address for safe house to hold Norm's butter fudge if I order it next year to keep it from my gaping mouth?Sadie KillmouskiFlumoxxed
Best Of |
Favorites & Replies |
Start a New Board |
My Fool |
BATS data provided in real-time. NYSE, NASDAQ and NYSEMKT data delayed 15 minutes.
Real-Time prices provided by BATS. Market data provided by Interactive Data.
Company fundamental data provided by Morningstar. Earnings E