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.
How to:
It is to die for. It's also responsible for about 20 stubborn pounds that won't get lost. You've been forewarned.
Side notes:
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!
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