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- Good morning y'all.
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You know, once in a while
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we will get a text or an email
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from some of y'all out there saying,
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I, you know, I tried this recipe Paula but it didn't work
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and I was so disappointed
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and I sure, I don't love, I don't like to hear that
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because if it works for me, I want it to work for you too.
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So, Ann Schulte, I think I'm pronouncing that right Ann,
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sent me an email and it says,
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"I think there's an error on your five minute fudge recipe.
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I followed the recipe,
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the directions to the T, word for word.
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And when it says, add chocolate chips
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and cook until melted and remove,"
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she said "it was just a blob, a big blob."
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So I am, it's coming on Valentine's Day,
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so I'm gonna want some fudge in the house.
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And I noticed here a note from the test kitchen
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on this recipe, the five minute fudge recipe.
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If you're having trouble with your fudge setting up,
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try combining the sugar, milk, butter, and salt first,
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boiling for five minutes while stirring,
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then add the chocolate and stir until melted.
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So I'm gonna try this Ann,
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and I hope that we can,
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get to the bottom of this recipe.
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Now, the one thing I did change
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was it called for 16 large marshmallows.
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You know, a large marshmallow takes longer to melt
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than a little miniature.
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So I have changed to the small marshmallows.
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I don't know if that's,
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I may need a few more. (Lulu barking)
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I'm gonna add my sugar,
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and this milk, you know,
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the evaporator comes in a can
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and it usually makes real good fudge,
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real good macaroni and cheese,
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anything you want creamy.
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So, now I'm gonna add my butter and my salt.
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I'm gonna go ahead and add the chocolate chips.
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Gonna let it cook for a minute
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and then I'm gonna go ahead and add my marshmallows.
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Okay, I'm gonna take that off now
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because it is starting to get real thick.
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I'm gonna add our marshmallows.
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I'm gonna gonna add our vanilla.
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Uh oh, we can kill that bottle.
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To me, I think the marshmallows are gonna take longer
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to melt than the chips,
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but it is Ann, that is getting real,
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the chocolate, the melted chocolate, is getting real thick.
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All right and I've got my nuts.
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And I'm gonna just keep stirring this until,
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all the marshmallows melt
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and Theresa, I think they were shy on the,
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or I was shy, whoever,
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this is such an old recipe,
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I don't exactly remember,
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even the last time I made it,
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but I think they, the directions short us on the nuts.
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Now, I like lots of nuts, so.
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- [Speaker] I should have figured that.
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- So if you can round up some more of them nuts.
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So Ann you can see this is not a,
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in any shape, form or fashion, a blob.
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So it may have something to do with the stirring, you know?
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Don't ever quit stirring.
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You wanna make sure that that,
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that chocolate doesn't have a chance to bind all up,
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'cause it will bind on you.
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So we will let this set up
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and we'll see what we got.
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So Ann, I remade the fudge recipe
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and I'm cutting this in small pieces because it is rich
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and mine is still not through setting up.
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I've left it in the refrigerator for a little while,
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but I'm gonna put it back after I show you,
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And you can see it's nice and creamy,
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So I hope this helped.
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I don't know what I did that was any different from,
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I think the main thing about that recipe Ann
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is you got to stir it constantly.
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And I added the sugar,
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- [Speaker] And it's a softer fudge.
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- [Speaker] I mean, you're looking for it to be
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like that really hard fudge.
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- Kind of granulated.
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But this just turned out beautiful,
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I think I've just got to let it set a little bit longer but,
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So please try it again
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maybe it's all in the stirring girl I don't know.
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But I just hope this helped you.
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But I do appreciate you calling it to my attention
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because like I said, things can get,
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you know, misconstrued
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when you're transferring it from one thing to another.
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So I appreciate it but try it again,
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just stir the heck out of it, okay?
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Beat that fudge up girl. (Paula laughing)
