Who doesn’t have fond memories of their grandmother or their mother standing over the stove tending to a big pot of fudge for the holidays. I know I do. I don’t have the best track record when it comes to making fudge. On multiple occasions I have waited days, yes days for it to “set”. Which of course it never did, only to give in and end up call it fudge sauce. Because that is what I was planning on making anyway, right? On other occasions, I have burnt the chocolate beyond recognition. I have tried numerous recipes; my Grandmother’s, my Mother’s, even my brothers (yes, even he has successfully made fudge). After trying just about everyone I could find, I finally came to the conclusion that I just can’t make fudge. Of course, I know what the problem is. I’m not good at precision. I don’t own a candy thermometer (probably the only gadget I don’t own) which according to all the recipes is a must have. I want it to be easy, I want to know it’s done, based on sight, texture, feel. This is the way I cook.
Get the recipe at Good Food Good Friends.
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