I decided this past Christmas to attempt fudge. Or tackle it. Or consume it in large quantities. Whatever.
In any case, I asked my good friend, Beth, for a kosher fudge recipe, so she found her grandmother's recipe book and snapped this picture for me.
It is to die for. It's also responsible for about 20 stubborn pounds that won't get lost. You've been forewarned.
That penciled in note is correct. It's 4.5 cups of sugar. Ooooh yeah. Also I had to chill it in the freezer a few hours to get it solid enough to slice with no mess, and then I had to keep dipping the butter knife in hot water to clean it so it would slide easily.
A delicious variation is to replace the German sweet chocolate with 10 oz of Andes mints pieces and a 2 oz chunk of dark chocolate. That is what is photographed and what we've been munching on this week.
Enjoy! Once you make this, you'll be hooked!