It took some time to slowly melt all of the ingredients together, but this step probably would have been faster if we hadn’t used frozen butter. We followed the recipe exactly as it was written. Trusting our guts and confirming measurements courtesy of Google, we set forth to make our own batch of fudge. We took a wild guess at how much evaporated milk to use because the recipe called for one small can, so we used a 5 ounce can rather than the 12 ounce. We also had to figure out a few measurements, like how many ounces are in a tablespoon (the answer is 0.5 ounces). We did have to purchase corn “sirup” (we went with the clear corn syrup, not dark) and a bar of unsweetened chocolate (from Ghirardelli, yum!). With my trusty sous-chef son by my side, we gathered and set out all of the ingredients for the “fooj.” There were only a handful of items needed to make the fudge and most we had on-hand in our pantry. So…what does the famous fudge taste like? Does the recipe hold up after 51 years? Katie decided to test drive it in her kitchen.
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