I am from Canada and am making egg nog fudge with real egg nog. The recipe calls for one quart of egg nog, is that a U.S. quart or Canadian quart?
When preparing the Peanut Butter Fudge according to the recipe, it has separated on a few occasions and it looks like the oil from the peanut butter broke the fudge consistency. What is causing this and what can be done to prevent it? Thanks for your help!
Every time that I make Peanut Butter Fudge its consistency is always way too soft... How do I solve this issue?
Is there a recipe for a single slab of pumpkin fudge?
Do you have the nutrition info for the sucrose free fudge. Carbs/100g ect?
Calico Cottage has perfected techniques to cut fudge properly and store it to maintain freshness. In the unlikely event that it’s necessary, you can rework any less than perfect fudge into a new batch.
Fudge, in general, is very much a comfort food.
– Brad Weigand, Main Street Mercantile
© Calico Cottage, Inc.