Mix Ingredients for Fudge

Video Transcript

"Hi! I'm Terri Turco with Expert Village. Now, in making this really smooth, you want to take a whisk. I use a big whisk because it makes it even more fluffy and light. As you see, the Parkay margarine is starting to break up. It's melting. You're stirring in the evaporated milk and the sugar, and it's all going to blend together. Now, you're going to do this, like I said, over a high heat. There's the high heat. You're going to do this until it starts boiling. Once it starts boiling, we're going to have to time it. I have a timer. Unless you have biological clock, 5 minutes is a long time. You're just going to keep stirring this. As you noticed, as I said, the particles are just going to get smaller and smaller until it's all completely melted. If you don't stir it, if you just walk away and do your nails or go fix the car or wash the car, it's going to be lumpy. It's not going to all blend together. That's what so important. It's the melding of the flavors and the ingredients together in fudge. You just keep stirring that with your handy dandy whisk. Again, make sure it's a bigger whisk instead of smaller whisk. By smaller, I mean more wiring. We're stirring, we're stirring. We're waiting for it to boil. Okay, maybe you can turn on the TV and look at it over your shoulder at this point, but you're going to wait until it starts boiling."