In article >,
Denise~* > wrote:

> My goal is to make 3 or 4 batches to split up and give out along with a
> variety of home made christmas candies.
>
> My first batch, I forgot to add the vanilla before beating.
> Flavor was great, but the texture a bit crumbly and chewy. It's amazing
> how much vanilla ext is important to Fudge, just based on the chemistry
> aspect.
>
> Made two more batches over the last week, turned out perfect. Yaa.
> 1 or 2 more to go.
>
> Made a 3rd batch tonight. Right after finishing the cooking stage, I
> moved it off the burner to add the butter. My digital thermometer tilts
> and a little dribble of water comes out of the part where the wire is
> clamped to the probe. seize-city. *-scream-*
>
> This batch had to be dumped, but what do you think I could do with the
> first that has the chewy texture? chop up & add to cookie dough? DH
> thinks it would melt too much. It would be great for an addition to
> home made ice cream, but I'm not really able to make that at this point.
> Too much to do. Can fudge be frozen?

Fudge freezes just fine... ;-)
Wrap well in waxed paper, then aluminum foil.

The surface may turn color a bit, but it's fine.......

Me being a low carber, fudge is a serious treat to be eaten sparingly,
so I've been known to freeze gift fudge for MONTHS.
--
K.