Recreating his recipe has been a labor of love.
During the holidays, my grandfather always had a CorningWare dish filled withfudgetucked away in the refrigerator.
No one wanted to miss out.
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Fudge is a gift.
Or, rather, making it is a gift.
Its not the simplest confection.
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It requires patience and persistence, and you must be observant of the slightest shifts in texture and color.
Perhaps thats why no one else in my family had been eager to learn.
No one, except me.
James and Linda Bray.Credit:Courtesy Kimberly Holland
Every time my grandfather made his fudge, I stood watch.
Papaw had made this recipe so many times he no longer bothered with a candy thermometer.
He didnt need a timer either.
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However, the first fudge I made after he died did fail me.
Without him, the recipe was nothing but a jumble of words.
My attempt burned, scorched, even.
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But I got better, and the batches of candy did too.
unsweetenedcocoa
1(5-oz.
Stir in evaporated milk and 4 teaspoons water; add butter.
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Heat over medium, stirring often, until sugar is dissolved.
Bring to a boil over medium, stirring often.
Boil, stirring often, until a thermometer registers 226F to 227F, about 3 minutes, 30 seconds.
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Stir vigorously until peanut butter is fully incorporated and mixture thickens slightly.
Set aside, and let cool completely, about 4 hours.
Once cooled, cut into 1-inch squares.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
