Fudge
My loaf cakes are becoming famous at work. I’ll bake one and bring it in and it’ll be gone far before lunchtime. I make caramels that are the perfect balance between sweet and salty with amazing, non-sticky texture and intensely creamy. I have never had trouble with what’s widely considered to be the hardest thing to master– all butter shortcrust pastry.
And yet, for the life of me I cannot get old-fashioned fudge right. Forget right, I can’t even get it out of the saucepan and into the waiting tin because it’s become an abysmal amalgamation of concrete-like opaque sugar. I’ve had to throw it out. It’s impossible to save or repurpose. I’ve never been able to make fudge without the marshmellow cream shortcut. It happened again yesterday. I’ll show up Monday empty-handed.
Fudge, consider me soundly beaten.
Posted on April 20th, 2008 under Life • 
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