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The recipes in this cookbook often instruct you to butter the foil in you pan before pouring in the fudge mixture. That way, when the fudge is cooled, you can easily lift the foil and fudge out of the pan and cut the fudge into squares.
Heat butter in a nonstick skillet over medium-high heat until it's hot and foamy.
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Use a spice bag or sachet to contain and then easily discard spices, citrus peel, bay leaves or…
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