There are 2 theories about fudge making (that I know about). One is what I think of as the old-fashioned kind: a little grainy and thin, the kind my mother made.
The other is the marshmallow cream kind, which is what my husband prefers and has made every Christmas season for over 30 years.
Both are wonderful. My mother’s recipe is the one that I make. It’s not the instant kind (with powdered sugar), but it’s a lot faster to make than Joe’s. He allows 2-3 hours from start to finish.
It’s called Remarkable Fudge and it is indeed. We had the last pieces from this year’s batch with coffee yesterday morning and I miss it already.
Because of the the time and attention required, it probably takes a serious cook or at least one who is serious about fudge to undertake the endeavor, but it really is wonderful. Candy shop fudge has never been as good to me since we discovered this recipe.
This post is linked to Food on Friday at annkroeker.