fudge will get hard?
About 4 hours ago, I made a batch of fudge, and it's been in the refigerator, but isn't hard yet. I melted the evaporated milk and sugar over a double boiler until the sugar dissolved, but it wasn't ever boiling. Then, I poured the mixture over the chocolate bits, butter, and marshmellows. Do you think not boiling was a mistake?
Either of these are the real thing and will give you fudge that's already firm by the time you turn it into the pan: