That's pretty disappointing, considering ice cream is my usual go-to when I have a sweet tooth. No longer.
But not to worry. I've got a replacement, courtesy of Hershey and their delectable fudge. You'll find the recipe here. Notice the warnings not to double the recipe or alter it in any way because it's an advanced recipe and is therefore easy to muddle? Well, I've made this recipe 3 times, following it to a T, with 3 different outcomes.
First time? It was perfect. If not I probably wouldn't have tried again.
Second time? It tasted great but stayed the consistency of chocolate sauce.
Third time? Perfect again. A richer chocolate taste, perhaps, but still very good.
I consider those to be pretty good odds, so I wanted to share the recipe here. Here's the progression:
This was just starting out...
Here it is boiling, but it hadn't reached 234 Fahrenheit yet....
Letting the butter and vanilla hang out until it cooled...
Make sure it's soy free butter! (i.e. unsalted...)
In a parchment paper-lined baking dish...
It only took about an hour to fully set, but it tastes better the next day (if you can wait that long!)
