When I was little, my favorite aunt made fudge-and she made it all of the time. I remember it being so delicious and creamy and I'd get excited every time she suggested we make it. (I later found out that she used a pudding mix as her base.) She's always sing this song while she stirred, "Fudge, fudge, call the judge! Momma's gonna have a baby!" Which is hysterical, now that I understand the words...
Years later when I was old enough to use the stove by myself, I tried making fudge alone.
It never worked.
No matter how hard I tried, my fudge never came out right-it was either too grainy or too soupy. Nothing I did worked, either. I tried many different recipes but to no avail. This was the time of my life when I was really getting into experimenting with cooking and I was amazed at how I could make elaborate meals but for the life of me could not make fudge.
Well ladies and gentlemen, I still can't. I don't know what the deal is-I'm I trained chef for goodness sake! I've made classic dishes that people like Escoffier and Careme created-yet, I can't get my fudge to work. I don't need tips or suggestions-I do everything right. I even use a candy thermometer, so I know scientifically it should work. But, it just does not.
Last night I made fudge on a whim. I don't even really like fudge all that much, but I was feeling like I wanted to play in the kitchen and I had all of the ingredients needed so, what the heck, right? Everything was going well-in fact, nothing went wrong. I thought that it was not going to set up at first, but then it did and I was psyched! Maybe THIS time it would finally be right...
This morning I got up and cut into it...it's grainy. WTF(udge)? I don't understand! It should have worked!!! AAAAAhhhhhh!!! The good news is that it (like always) tastes fantastic. But it's not something I would bring into work to distribute, and it's not something I'll post as my weekly recipe in Boston.
*sigh* Who knew fudge would be my cooking nemesis?