Re the comments above about white chocolate, I have found that just a bit more is required to make it set up like the semi sweet chocolate does. But I do follow the same process. And as someone mentioned above, I do line my baking dish with foil or parchment, and after chilling, remove fudge from pan with the parchment or foil, peel it off, and cube up with a long knife. The curved scraps around the edges are our "taste testing" pieces! I'll often put pieces in small foil papers, like mini cupcake papers, and package in candy boxes you can get from the craft store, and put a note inside indicating the flavors/ingredients. Great ideas, Cindy - thanks, as always, for sharing. PJH

• Reply