Not exact matches
Cacao
butter, on the other hand, remains solid at a
room temperature and
helps the fudge to firm up.
I based it loosely off of one I can't even remember — a 1:1 ratio of
room -
temperature cream cheese and
butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to
help the runniness.
To
help you not over mix — have your
butter, eggs & milk all at
room temperature before getting started.
Or even better use melted cacao
butter - that will also
help it set and will be more stable at
room temperature.
I've also read using
room temperature butter will
help create those bread pockets you see in sandwich bread.