Best. Fudge. Ever.
A couple of days ago, my friend Halley published a post about favorite cooking websites. I noted that while I enjoy the site Cooking for Engineers, the recipe for fudge can't possibly be better than the one on the back of the Marshmallow Fluff container.
This is sweet, sweet and SFNE, people. Made in Lynn, Massachusetts, for more than 75 years (something I originally learned on a Food Network show, actually), MF is the goo of which dreams are made. The recipe on the back of the container is pretty much idiot-proof, though it helps not to jump the gun on that whole "softball stage" thing, which the recipe--eh hem--fails to mention.
I've made it for the past couple of years for office parties, and more than one person has proclaimed it to be the best fudge he/she had ever tasted. I just smirk and mumble something about "an old family recipe." (So okay, it's not my family's recipe, but then I didn't say that, did I?)
posted by Alison Rose at
2:05 PM
2 Comments:
Moxie--LOL! I bought a bottle last year (diet Moxie, no less). It tasted like liquified gingerbread, which is not good. Not good at all.
Speaking of M&Ms, the manufacturer is about to launch dark chocolate, full-size M&Ms. (They've been available as minis for baking for years.) This is not helping my fewer-sweets vow. Not one bit.
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