That sounds useful for when the problem is caused by lack of moisture, but the other possible problem with hard fudge is sugar that has set into one of its harder possible crystal structures, instead of the lower-temperature one it takes in nice fudgey goodness.
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ninetydegrees
no subject
on 2010-12-20 07:49 am (UTC)