Foolproof Chocolate Fudge
In my new cookbook, New England Desserts, I have a recipe for old-fashioned chocolate fudge made with pure sugar, butter, and cream. It's amazing, but like any skill worth learning, it takes practice for the texture to come out just right: creamy and smooth instead of dry and crumbly or weirdly soft and granular. It also requires a candy thermometer for best results. For folks who don't have the time or inclination to go to heroic lengths for fudge, I'm reprising this easy fudge recipe that I started making in...
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