When making the sucrose free plain fudge, in the last 3 pans we have made, it is separating, not setting up like normal. What could be the reason?
If Chocolate fudge is coming out to thick and we have checked water level on kettle and added additional water, what could be the issue?
Are all flavors made to be used in the sucrose free?
I need the ingredients of the Calico Chocolate Crunch for nutrition labels to go on red velvet fudge packages please.
How many bananas are used in the banana walnut fudge? Recipe does not specify...just says to peel and mash them....
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