Having not successfully made fudge in years, your recipe testing has generated some desire to attempt it again with this recipe.
Along with browning the butter and doubling the cocoa, are there any other changes you’d make?
I like dark chocolate and was thinking about using unsweetened Special Dark cocoa - unsure if I should substitute the dark for all the regular cocoa or go 50/50 with it. Any thoughts?
NYT Holiday cookie lineup taste test
I would skip browning the butter (couldn’t really taste it, and in retrospect butter solids might interfere with the desired smoothness unless you strain them out, and who needs another step for what’s meant to be super easy 
)
Dark cocoa sounds good — I’d use all dark for the recipe amount and taste once it’s melted - you may not need to increase as I did (which was because I also like dark chocolate).
Good luck! Hope it works for you as it did for me!
Awesome; thank you!
Thanks for posting. The two she said she liked the best were the two I would be most likely to try making (peppermint red and whites and the ginger. Cheesecake). Has anyone attempted any of these yet?
Haven’t seen any posted here yet, but there are lots of comments on the recipes (I liked the one about freezing the filling):
Thanks, will take a look!
It’s not the holidays without a boozy treat for gifting.
Here the annual batch of fruit and berry liqueurs. The cherries came from our trees, and the blackberries were gleaned here in town. The raspberries came from the farmer’s market.
Very nice! Do you take them somewhere for bottling/sealing, or do you have the equipment yourselves?
Bottling is so easy (and the funnest part)! I use 5 oz. woozy bottles, which come with both the cap, and the seal. The seal is finished off using a hair-dryer (no other special equipment required).
https://www.amazon.com/gp/product/B00MMT8XH4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Cool!
Your friends and family are so lucky!!
Thank you! Yesterday I experimented with combining the leftover dregs of each variety into a mixed-fruit version. Wow! Delicious! I made add that as a variant in the future. 
I ended up making a small amount of the chocolate bark; dried apricot and cherry, sliced almonds and pistachios
I still plan to make some pecans, but don’t intend to share!
I baked 5 mini fruitcakes today, combining a couple recipes.
These contain rum-soaked dried cherries, rum-soaked dried apricots, dried prunes, dates, dried figs, dried currants, raisins, slivered almonds, chopped walnuts, vanilla extract, cinnamon, cardamom, clementine juice, lemon juice, sweet red vermouth, brown sugar and butter. I drizzled 3 of the cakes with some really old Cognac.
What do you like to feed your fruitcake?
I usually use Appleton dark rum.
Add “none of the above” to your survey? I like fruitcake without booze.
@mods, could one of you add no alcohol as an option to the poll?
Of course, @MidwesternerTT
In addition to some fruitcakes where the fruit is soaked in water or juice, I’ve seen some recipes where the fruit gets soaked in coffee or tea before being baked. I’m not sure of any that get fed after baking with juice, coffee or tea.
There are a lot of Greek, Turkish and Middle Eastern cakes that get soaked with syrup or honey after baking, but those cakes don’t tend to resemble British, Irish, North American, French, Caribbean, or Commonwealth Fruitcakes.
I noticed a Keralan (Indian) Fruitcake online that gets soaked with ghee after baking.
I made a variation of these Five Star Bars, a Newfie Christmas bar.
I used Baker’s semi sweet chocolate and some butter instead of the Aero bars.
