Kate Connally > wrote in message >...
> Nancy Dooley wrote:
> >
> > zxcvbob > wrote in message > > >
> > > Best regards,
> > > Bob
> >
> > This is my favorite recipe, too - absolutely the best old-fashioned fudge.
> >
> > N.
>
> Proper fudge should not have any corn syrup in
> it. Fudge is a subset of fondant. It should not
> be chewy, which is what you get when you add corn
> syrup. Alas almost all commercially made fudge these
> days is made with corn syrup. Anytime I see fudge and
> am tempted to buy it I have to ask if there's corn
> syrup in it. If so I won't buy it. Probably just
> as we since I certainly don't need to eat any fudge.
> So, why don't I make it myself? Well, the good,
> old-fashioned stuff is tricky to make and also a lot
> of work, what with all the beating it requires to
> make it come out right. Oh, well, some day I'll find
> a good source of maple fudge with only maple syrup,
> butter, and cream. It's like my "holy grail" of
> fudge.
> Kate

I have never, never, never had "chewy" old-fashioned fudge. Make this
recipe and then tell us it's chewy. Plus, it is no more tricky to
make than a lot of other things you probably make, and it isn't "a lot
of work," in my book. Ah, well, each to own and all that. ;-)

N.