It’s time for some more wedding dessert bar preparation. This time around, instead of baking, there will be candy-making.
[Queue the oooohs and aahhhs.]
Waiting … waiting … AHEM! … any minute now … What’s that? You already know how to make fudge? Fine. But won’t you be sad if you miss out on the quirky commentary, and additional tips and observations – like the fact that fudge freezes well for 3 months if tightly wrapped? Thought so.
Now that we’ve settled that … first, clean up that kitchen, little piggy! (I really let things go this week. Just wasn’t feeling the whole sponge-and-soap thing. Or even the at-least-soak-things-in-water thing. Pretty much a total mess all around. Good thing I didn’t get a good shot of the sink’s contents, much less the rest of the apartment.)
Now that I’ve cleaned everything up (mostly), it’s time to pull all the ingredients out and clutter the counter again. I’ve said it before and will repeat it every time I share a candy recipe, but you know that whole mis en place concept you hear all over cooking shows that normally is helpful but not entirely necessary? Yeah, it’s actually essential when making fudge or any other type of candy. Candy cooks up fast, especially towards the end when time is of the essence.
So open those bags and containers, and measure out those ingredients to lessen the chances of burnt candy tragedies. Seriously. I’ve done it. Multiple times. First world problem, perhaps, but I still cried.