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Best Way to Make Fudge?
I have noticed that some fudge recipes say to wait and allow fudge to rest to ~110°F before mixing (with the butter added as soon as you remove from heat after soft ball stage).
But I see other recipes where the butter is melted as part of the cooking process, and the fudge is stirred shortly after removing from heat at soft ball stage.
They both seem to have similar consistencies. What's the science? Does it matter?
Mainly asking because I seem to have accidentally made tablet instead of fudge the other day using the no-stir method. submitted by /u/shuatx
