I suggested we play a game; my husband wanted to sleep. The last time I fell asleep on a train, I ended up with vertigo (a feeling like my body was in motion continuously while I was stationary) for three weeks afterward, so sleeping was not an option. Reading a book would effectively have the same consequences, so that was out too. Before my husband nodded off, he suggested I spend time thinking about recipes for my blog. He even gave me a glimmer of an idea – to use a child’s hand print for a Mother’s Day project.
NOTE: I used confectionery coating all three times I’ve made this fudge and each batch was great. A reader made hers using pure white chocolate and it was greasy. I thought I better try that out too and mine was also greasy. Much like in making modeling chocolate, I found that the chocolate can’t get too hot or the cocoa butter will seep out. I was able to salvage my greasy fudge by stirring in a few tablespoons of cold heavy whipping cream, but there is a better way to solve this problem. Just heat the mixture until about half of the chocolate is melted. Remove it from the heat and let it sit for 2-3 minutes, then stir vigorously. The chocolate should melt from the residual heat. If not, return to low heat for a short time, and try it again. This should keep the cocoa butter from seeping.
Items used to make this recipe that are available on Amazon.com