Fudge. Even the name sounds decadent. It’s rich, it’s creamy, and it’s sweet enough to send any kid swinging from the rafters. It’s also one of my favourite confections of all time.
I find it very interesting to see how fudge has evolved, or at least our methods of preparing it. Some recipes take hours to make, as you painstakingly dissolve the sugar and cream, boil it to the soft ball stage, then let it cool, before giving it a thorough beating. This past week, I attempted no less than three different fudge recipes, each one slightly different and with varying results. » Read the rest of this entry «
