A question re: making fudge
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I am getting my recipes organized from the holiday cooking/baking spree and have a question.

I made the eggnog fudge which marye posted
http://www.forums.cuisineathome.com/ubbt...part=3&vc=1

It had a wonderful flavor, but was too sweet. I know that the basic components of fudge are butter and sugar (which, obviously, is why it is so good!), but I was wondering if there is any was to decrease the sugar without affecting the final product. White chocolate and marshmallow creme are very sweet, but if I decreased those ingredients I'm afraid that it wouldn't be as good. Any ideas???

BTW, I ate about 1/2 of the batch by myself... and I am disgusted with my total lack of control!
Vicci

my cooking adventures
http://www.victoriasdays.blogspot.com
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