Hi there,
I have made 3 batches of home made fudge and I'm not sure what is going on. The first batch I made using chocolate chips and condensed milk. The recipe said to refrigerate it for 2 hours, and it came out perfect. The second batch I used a baking chocolate bar instead of the chips and no matter how long I refrigerate it for, it comes out too soft. So the third batch I used a baking bar and added a couple tablespoons of butter, which added to the flavor but it is still too soft. So my question is what is in chocolate chips that isn't in the baking chocolate that makes the fudge hard so you can cut it.
The reason this is a problem is because the chips with the condensed milk is way too sweet and I want to control the amount of sugar. So I need to either add some kind of thickener ingredient so it will be hard enough to cut into shapes or reduce the sweetness somehow.
Thanks in Advance!
