Recipe(tried): Richard's Fudge

CHOCOLATE FUDGE - RICHARD STEPPAN
Yield: 1 pound

Almost all fudge recipes give the ingredients and the cooking time - nothing else. It took me over 5 years to learn how to make creamy, melt-in-your-mouth fudge. I have included a basic recipe below, but by all means use your own recipe and follow the instructions below.

Hint: if you want to have a fudge syrup (for ice cream, etc.) remove fudge from heat 2 degrees F. below soft ball stage. USE A CANDY THERMOMETER for non-fail results.

4 Tbsp cocoa
1 Cup white sugar
1 Cup brown sugar, firmly packed
1/8 Tsp salt
1 Cup milk
1 Tbsp margarine or butter
1/2 Tsp vanilla or

Mix together in a saucepan the cocoa, white and brown sugar and salt. Add the cream and butter. Bring to boiling point over medium heat, stirring all the time. Then boil gently to 234 degrees F or until a few drops in cold water will form a soft ball. Remove from heat, add the vanilla or rum or orange rind.

Now comes the secret of creamy fudge:
Place the saucepan in cold water, let stand 4 minutes without stirring (6 minutes if you have doubled the recipe). Remove from cold water and beat.

Now the secret of "melt in your mouth" fudge:
Beat until fudge thickens and loses its glossy appearance. Continue beating until fudge will not "run" off the beaters. The secret is to beat as much air into the mixture as possible. Many a good batch of fudge has been ruined by not beating long enough.

Be Versatile:
1. Spread fudge in a buttered pan. The fudge will have to be spooned out of the bowl into the pan. Use buttered fingers or spatula to spread the fudge evenly in the pan. Place pan flat in refrigerator or freezer until set. Cut into squares and serve.

2. Spoon fudge into buttered cookie or candy moulds. Press fudge into moulds with buttered fingers. Place moulds on flat surface in refrigerator or freezer until set. Remove from moulds and put on plate or candy dish to serve to guests.

3. Fill a cookie press with fudge. Using different heads, press fudge onto flat, buttered pan. Any pieces that do not turn out to your satisfaction, put back into the press. Place in refrigerator or freezer until set. Makes an interesting and delicious way to serve.

Note: Making creamy, melt-in-your-mouth fudge is an art. Like all artistic things, it takes practice, practice, practice. Do not lose heart if the fudge does not turn out from time to time. The final results are well worth the effort.

If Fudge will not "set"; it remains "runny" or chewy. Several conditions can cause this.

* The fudge did not reach the "soft ball stage" - it was 1/2 degree F or more below temperature. Yes, 1/2 degree makes a major difference. On hot, humid days, boil the fudge another 3 to 5 minutes longer after you have reached soft ball stage. The purpose of boiling is to reduce the "liquid" content in the fudge. Ambient temperature and humidity can slow this down and cause problems. This is one reason that "Christmas Fudge" always seems to turn out better than "Summer Fudge".

* Do not despair if fudge did not set and is runny. Do what I do: use it as a topping for ice cream or banana splits

* If fudge is "soft" and slightly chewy, you will find you still will receive compliments from guests. If it is too soft to serve in pieces, but too stiff to serve on ice cream, spoon the fudge into bowls and serve with a spoon. Almost everyone enjoys eating fudge with a spoon.

Now for the most important hint with this fudge:
No matter how it turns out, be it perfect, creamy, melt-in- your-mouth fudge, runny or chewy, always - and I repeat - always act as if this is exactly how you meant it to turn out. Fudge is a versatile, delicious candy and, with a little imagination on your part, will always make you look like the expert cook you really are.

Special Note: This recipe can be doubled (the time required to make the fudge will also double). Do not try to triple this recipe - the results are disastrous!!