I'm on a quest to make my chocolate fudge thicker and richer, but it's been a bit of a challenge. Does anyone have any expert advice or techniques that could help thicken the texture? Perhaps there's a particular ingredient or cooking method that works best?
Based on my experience, I recommend using heavy cream instead of milk to make your chocolate fudge thicker. It adds a creamier texture without compromising on richness. Give it a try and see how it turns out!
