I have, in a really stunning run, made two bad batches of fudge in a row and followed it up with pie crust worse than what I made at Thanksgiving, which was, up until then, easily the worst I’d ever made. But that’s okay, because the pie I then made was too sweet, too!
Srsly. *dies in a pit*
I’ve now gotten all the necessary ingredients to make experimental allergy-safe fudge for my friend’s dairy-and-eggs-allergic son, and since I was in the market anyway I also got enough to make dairy-free fudge, which is less experimental at this point, for another friend. I will then also make regular fudge for the other members of their families, so the allergy-ridden people are not obliged to share their limited supply of Safe Fudge.
I just hope it all turns out better than the past several baking attempts, because really, this is embarrassing.
And yes, if the dairy-and-egg-free fudge turns out, I’ll post the recipe, although the key ingredient is AFAICT impossible to come by on this side of the pond. Still, could be helpful for Americans, or anybody with an America-to-Europe supply chain…
(x-posted from The Essential Kit)