Well, my kitchen endeavors certainly don’t turn out all the time. I’ve been working on trying to make the most delicious-est fudge in the land. After some finagalling with ingredients I got this stuff that tastes. Absolutely. Undescribable.
Maybe the best thing I’ve ever eaten. (Yeah, like it’d probably be on my version of that Food Network special or something.)
However. And this is a big however. The consistency just REFUSES to get right. I don’t have a candy thermometer and I’m reeeeally trying to hold out and not have to buy one. And there’s this part of me that really believes you should be able to make fudge without one.
It’s super stringy and sticky and impossible to cut into cubes. Think like a semi-hard, dense goo. Help? Please? Any fudge experts or seasoned pros?