Thin bottom (cheaper) pans don’t conduct heat as well and can create “hot spots” which can cause the butter to separate. A third reason there could be separation is if you use a thin bottom pan to make the fudge.If the recipe calls for constant stirring and you forget or get distracted and only stir occasionally, the butter can separate. The second reason it can happen is if the directions for stirring aren’t followed exactly.The first is mentioned above, making the fudge when it’s too humid.To make sure it doesn’t happen to you, here are a few tips: I have made this recipe dozens of times and never had it separate. Trouble Shooting Separating: Sometimes when you make fudge, using ANYrecipe, it can separate.Instead, let it sit until it’s come to room temperature before cutting. Cutting: In order to get clean, smooth cuts from your finished fudge, don’t try to cut it right out of the refrigerator.If your kitchen happens to be too warm and humid it can cause the butter to separate from the candy. If there’s too much humidity, your fudge can have a more sugary texture rather than the creamy, smooth texture we’re going for. Weather: It might seem odd to see a note about the weather in a recipe, but actually, the overall humidity can really affect your final product with a fudge recipe.I find that the fudge doesn’t end up as creamy if the powder is used, partially because the melted chips do so much to help achieve that awesome final texture. Chocolate Chips: Some people use fudge recipes with cocoa powder instead of chocolate chips.If you take too much time measuring your work, the fudge may start to set before you’ve got everything in place! Have Ingredients Ready: Have your nuts chopped and all the rest of the ingredients ready and measured before you actually start making the fudge.This also applies to the rest of the added ingredients.The fudge starts setting sooner than you think it will, and you want it to remain as soft and malleable as possible to get it in the pan. Work Quickly: When you finally combine the milk/sugar mixture with the melted chocolate mixture try to work as quickly as you can.(The overlapped part will become your handles.) The double layer is important because it gives the strength needed to lift a hefty 5-pound slab out of the pan. To make the sling: Line the baking dish with a double layer of aluminum foil.This is appealing for several reasons: You can remove the entire slab of fudge in one piece for easier cutting. An alternative would be to make a sling out of aluminum foil.Butter the Baking Dish: I suggest you grease the baking dish lightly with butter-this isn’t a job for plain ol’ nonstick cooking spray.Plus, using butter gives it a subtle buttery flavor! As you work with that ooey, gooey fudge goodness, having a little grease on the sides of the pan can give you some extra confidence that the mixture won’t stick to your pan. Pots and Pans: It’s very important to remember to lightly butter the sides of your saucepan.Vanilla Extract: I use pure vanilla extract, not imitation.Do NOT use sweetened condensed milk in this recipe. Evaporated Milk: This is simply homogenized milk from which 60% of the water has been removed.Do not substitute this for regular marshmallow. Marshmallow Cream: Marshmallow cream has similar flavor to marshmallow, but a completely different texture.It’s canned milk that has had more than half of the water evaporated out. Evaporated milk doesn’t have added sugar. Condensed milk is generally sweetened, thicker, and much sweeter. Yes, and the difference is important, they can not be used interchangeably. Is There a Difference Between Condensed Milk and Evaporated Milk?
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