My title has been a joyful affirmation of success and a polite expletive for a failure. Either way, it’s about fudge.
Usually twice a year I attempt to make fudge. Today it was for Halloween. Sadly my family can attest to the fact that many batches are not worthy for distribution, either too crumbly or too sticky. They never complain because one thing I do get right is the taste, guaranteed by lots of sugar. Delicious!
I didn’t grow up in a fudge making home but our neighbour Margaret never ceased to amaze me as she easily poured perfect brown sugar fudge on a buttered plate. It was always smooth and creamy. And then there was ‘Mrs. Big Archie’. (I never did know her real name.) Her fudge was worth the trek through fields and down a long lane as we tripped over homemade Halloween outfits. Once a year, we were treated to her perfect, fresh brown sugar fudge that she made especially for us. I can bet that her family did not have to eat up the batches not worthy of her trick-or-treaters.
Today was a good ‘Oh Fudge’ kind of day. This is the recipe I used.
Brown Sugar Fudge
2 cups packed brown sugar
1 cup white sugar
2 tbsp. corn syrup
2 tbsp. butter
1/8 tsp. salt
2/3 cup whole evaporated milk
1/2 cup coconut or chopped nuts
Measure first 6 ingredients into a heavy saucepan. Stir often over medium heat till it boils. Boil without stirring until it reaches the soft ball stage, 235 degrees on a candy thermometer . Remove from heat.
Cool until you can almost hold your hand on the bottom of the saucepan. Beat until it loses its glossy appearance. (Be careful, this is where I go wrong. It ‘turns’ very quickly. Too much stirring means crumbs.) Stir in coconut or nuts. Pour into greased 8 x 8 square pan or buttered plate. Cool and cut. Share.