Here we are, 1AM on Christmas Eve morning, and Ponz has decided to whip up a batch o’ fudge. Not just any ol’ fudge, mind you – but ooey, gooey, chocolatey chocolate fudge. We’re out of marshmallows, she says. What kind of fudge can fudge be without them? I’m a peanut butter fudge fan, myself. Not that I eat fudge all that often, because I don’t. Too much sugar makes me a little wacky. We’ll see how her fudge fares against the best fudge I’ve ever eaten. Yes, I’ll eat her fudge – out of love. Isn’t that what a good boyfriend is supposed to do? The sacrifices we have to make… for those of you who love to bake. Anybody got any good fudge recipes she can print out? Eh, by the time you read this, half of the fudge pan will have been eaten.
Tips for Sweet Success
Via MSN House & Home:
- Choose a saucepan with a heavy bottom or one that’s lined with a nonstick material to keep the fudge from burning.
- For safety, use a long-handled wooden spoon that won’t heat up during the prolonged cooking period.
- Always test your candy thermometer before making your first batch of fudge; high altitude can cause a variation of several degrees.
- To test for altitude variations, clip the thermometer to a saucepan filled with water. Heat the water until boiling. Continue boiling the water for 10 minutes. At this time, the thermometer should register 212 degrees F. If there is any variation, you will need to adjust the thermometer’s reading by that number of degrees when you cook candy.
I can hardly wait!