MMMMM----- Recipe via Meal-Master (tm) v8.03
  Categories: Pudding
       Yield: 1 Servings
       1    Recipe failed fudge, soupy
       2 tb Unflavored gelatin; (2
            -envelopes or 1/2 ounce)
       2 lg Egg whites
     1/8 ts Cream of tartar
       1 c  Heavy cream
   If fudge doesn't harden and is very, very runny, turn it into a
   Bavarian Cream.
   Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit
   until gelatin softens and swells. Dissolve gelatin completely by
   microwaving on medium (50%) for 15 to 30 seconds, or by placing over
   hot water. Mix warmed fudge back into the rest of fudge and let cool
   to room temperature. Beat egg whites, adding cream of tartar when
   they become frothy. Continue beating to stiff peaks, and fold into
   fudge mixture. Beat cream in chilled bowl using chilled beaters until
   stiffened but not thick--it should hold soft peaks--and fold into
   fudge mixture. Pour into 6-cup mold and chill until ready to serve.
   Source: “Oh, Fudge!” by Lee Edwards Benning