Comments on: Eggnog Fudge

By: Lori Lange

Lori Lange — Fri, 23 Dec 2011 19:51:02 +0000

I am not sure! Candy can be kind of tricky sometimes. I’ve had some flops before I’ve had success before. Stove temperatures vary too, which contributes to that.

By: Debbie V

Debbie V — Fri, 23 Dec 2011 19:47:39 +0000

Followed recipe to the letter (ie…measurements, hard boil 8 mins) then when I added the white chocolate, it melted and harded into a big ball. I stopped at this point. Not sure what went wrong.

By: Allison

Allison — Tue, 20 Dec 2011 16:57:23 +0000

made this last night… SO SO good!! thank you!

By: Krissy @ Make It Naked

Krissy @ Make It Naked — Sun, 18 Dec 2011 17:53:54 +0000

Made these last night without rum extract or rum and are still delicious.

By: Gale

Gale — Tue, 06 Dec 2011 08:52:52 +0000

Lori, Could I put some real rum in the fudge? How much do I put in?

By: Carol

Carol — Mon, 05 Dec 2011 17:49:53 +0000

Thanks, Lori! I have tried it a handful of times and had the same soft results but I’m betting you’re right about not cooking it long enough. I will keep trying until I get it right! THanks!

By: Lori Lange

Lori Lange — Mon, 05 Dec 2011 16:33:27 +0000

Fudge can be a tricky thing sometimes. Cook it too long or at too high of a heat and it turns out dry and crumbly, and cook it not long enough and it won’t set up correctly. My hunch is that is what happened. Have you tried again?