At the moment it is being shipped in boxes from Seattle. I thought I'd have a bash at making it myself, despite being scared off candy making since a bad toffee apple experience as a child. *shudder*
The recipe* was one of those beauties that are handed down from family to friend and back again, and so the recipe amounts were 'a pack of x' and 'enough to moisten' and such like. Perfect when you have the recipe giver with you for the first effort. Not so great when good ol' supermarket stocks a variety of sizes and I've an overly liberal glugging hand with crucial moistening ingredients.**
Increase heat and stir. Hard. Watch for splashes.SPLASHES?!??!
After decanting the boiling hot fudge-mess into two different pans (and changing hobs as the front left was now emitting a rather pungent burnt sugar smell)... I carried on with one pan. Just to be safe. In this one, you can see the difference in colour of the two pans. The one at the front has caramelised and is ready to go into prepared tray. The one at the back was next. The recipe said 'Stir to prevent sticking'. Now I was worried that my mix wasn't sticky enough, as it was still the consistency of thin yoghurt. So I turned on the tap to prepare for the cleaning of the hob. And left the stirring for 20 SECONDS. Honestly.
Good thing it was separated into two batches!!!
*Paola is currently in talks with the recipe-giver as to the possible publication of it in detail on the net. When that's been okay'd, I'll be back to pass it on.
** Yes that includes wine... and no not for making fudge.