Foiled Fudge

Some fudge recipes recommend using a foil-lined pan. If you spray the pan, is foil really necessary? —C.D., Shelby, Ohio

When making fudge, you can simply butter or grease the pan with nonstick cooking spray to prevent the candy from sticking. But many recipes suggest first lining the pan with foil for additional reasons. The foil allows the fudge to be lifted out of the pan in one piece. Cutting the fudge outside of the pan prevents the pan from being scratched by the knife and also allows for more evenly cut pieces. To prepare a foil-lined pan, line the pan with foil extending over the sides of the pan. Grease the foil with butter or coat with nonstick cooking spray. When fudge is firm, grasp the foil on opposite sides and lift the fudge out of the pan. Place it on a cutting board, remove the foil and cut.

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