I had a customer ask for peanut brittle fudge. Has anyone made something like that. I would guess you could lay the brittle in like you do a peanut slab? I don't know if the heat from the fudge was dissolve some of the brittle.
Is there anything that can be substituted for chocolate crunch for the red velvet fudge? Something that I could buy from a grocery store?
Can pumpkin fudge be frozen ? I have read fudge can be frozen. During training I recall being told some fruity fudges cannot be frozen. Does the no-freeze guideline apply primarily to fudge with fruity chunks?
Is there any way to make penuchi with the plain fudge mix?
What happened to my chocolate peanut butter fudge, the last one I made it was oily, I used Skippy and have used it before and had no issues with this, can you explain?
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