Ridiculously rich recipe

Jane Manaster shares a little festive fudge with us at The Cookery. Here’s a word from Jane . . .
In England ‘fudge’ doesn’t imply chocolate. Here’s a ridiculously rich recipe known variously as ‘Grandma’s Fudge’ and Auntie Lily’s Fudge – they were sisters!
1/2 lb. butter (not margarine)
2 lbs. (4 C) white sugar
2 cans (standard size) condensed milk
1 c. water
Dissolve sugar in water. Add butter and, when thoroughly melted, stir in condensed milk. Stir for 20-25 minutes until temperature reaches 245 degrees.
The mixture will become much darker with burnt-looking flakes in it. Test a little in a cup of cold water to see that it sets immediately. Remove from heat and beat with a wooden spoon. Add vanilla. Pour into a buttered 9″ x 9″ tin (or thereabouts) and cut into squares as it cools.
© 2011 Jane Manaster. All Rights Reserved.
Jane Manaster is the author Pecans: The Story in a Nutshell, available at Amazon online or locally at BookPeople in Austin.




Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or