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MY DAD'S FUDGE
Put all ingrediants into the top of a double boiler. Put hot water in the bottom of the double boiler. If you don't have a double boiler (or, like me, have melted crayons in yours) then put the stuff in a small pot and the water in a slighter larger pot. Make sure the small pot doesn't fall into the larger pot. Now get a book, a paperback. A good one. Making fudge always takes at least three times longer than you think it is going to. If you have one of those bar-type stools, drag one over to the stove with you (and your book...and a cup of tea, or a diet coke, or whatever your favorite thing to drink is) Turn the heat on until the water boils, then lower to a simmer. Stir. Keep stirring. Don't stop stirring. If you need to go to the bathroom, call your oldest kid in and have him stir until you get back. The fudge is ready to be poured when it reaches something called soft ball stage. It involves a cup of cold water and dripping and stuff. I just wait until it starts to bubble...er...boil. Make sure the bubbles aren't from all the stirring you're doing. If you're sure it's not (stop stirring for a second to see) then you can pour the fudge into an 8 by 8 buttered pan. If you'd rather, you can pour the fudge into an 8 by 8 tin-foil lined pan, but then you have to pick all the tin foil off when you eat it. It's up to you. Stick the pan in the fridge and wait patiently. I SAID PATIENTLY! When it's hardened, eat it. It's very fattening so I won't even bother with calorie and fat content, even if I knew how to figure it out, which I don't. Just enjoy....life is short...
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