In theory, fudge is the perfect fête item:
- cheap to make
- an old-fashioned favourite
- keeps for ages
- easy to pack and transport.
But no-one told me how tricky it is. I’ve made so many batches that didn’t work, that almost worked, that needed to be rescued. Occasionally, the batch of perfection that is smooth, very slightly soft, but still firm enough to cut.
The picture isn’t one of them. It was the crunchy, crystalline sort that was still OK to eat. It set me on a hunt for the repeatable fudge recipe that works. Continue reading