Can someone please tell me how to make fudge without a candy thermometer?
Easy: when ingredients in sauce pan come to a slow boil, take a small amount with a spoon and drizzle it into a cup/small bowl of cold water. When you make this fudge dollop into a soft ball it is at the candy thermometer temp for “soft”. This is how my mother taught me to judge the temp of fudge without a thermometer years ago. If the fudge dollop becomes brittle when dropped into the water, candy has cooked too long.
