PackardMan Smith provided the Venerable Friendly One with some ideas about further fudge iterations, but we're going to have to simmer the fudge mixture for well over an hour, beat it for a lot longer -- perhaps for 15 minutes -- and/or substitute regular old sugar for at least half of the honey.
Stay tuned. At least it tastes good.
2 comments:
She who must be obeyed would never make fudge without butter. One of our favorite treats is when she toasts pecans and then pours over them, still on the cookie sheet where they were toasted, a melted mixture of white chocolate chips and a little butter. ( Actually I'm just assuming there's butter; isn't it in everything ?)
When it cools we break it into pieces. It's a little like almond bark or peanut brittle. I try not to work from home when there's some in the fridge.
Wow, that sounds like quite a treat indeed!
Last night we had a small dinner party for some of the neighbors. One neighbor volunteered to bring a dessert. It was a chocolate cheesecake "trifle" -- layers of chocolate cake, heavy cream, some cheesecake accents. It was topped with raspberries.
I ate two helpings and could've easily gone back for more. Dang.
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