Can this be used as a filling or frosting for cakes/cupcakes?
This recipe would not be spreadable as it is a recipe for fudge. It will harden.
This recipe makes a fabulous tasting fudge. My only difficulty was not letting the sugar dissolve sufficiently thus there was a slightly gritty mouth feel. Not enough to ruin the fudge but I so love a silky smooth feel. Other than my own failure of technique, this is an outstanding recipe and I thank ShirleyW for sharing it. Now as soon as I finish eating this batch, I'll try the peanut butter version. Well done you, ShirleyW!
http://www.kitchendaily.com/2010/03/03/secrets-to-smooth-fudge/ Try this info from a food scientist on why your fudge was (grainy/sugary/crystally). It is not because your sugar didn't dissolve, it's how it reformed. I can't wait to try nutella fudge, it sounds wonderful.
BlissMiss, thank you so very much for the link...now I have to make another batch...hoping I can get out the kitchen door with all this added weight!
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