Originally Posted by
mac
My mom had a recipe from her mom for a chocolate fudge frosting. It was wonderful and easy to make.
I have made it for years, then about 10 years ago, I noticed that it just doesn't come out the same anymore. It is still good, but it seems to crystalize more than it used to. Before, when it set is had a very smooth texture, just like fudge, but now it sets, but the smoothness is gone and it doesn't melt in your mouth like it did long ago.
I wonder why?
If it calls for butter, the butter made now has much more water in it, especially the cheaper brands. Land of Lakes is the butter I buy for baking as it seems to not have excess water. This makes a difference especially in the older recipes.