My Best Fudge Yet

Sorry Mom, I’m a better candy maker

Start with a hodge-podge of chocolate

Not all of my candy begins with me clearing out my cupboards — but this batch did, and it was by far the best. Butterscotch, mini chips, and then fancy 65% cocoa chips — 3 cups total. More about my Mom at the end of this article.

In a double boiler — or in my case, a big pan with an inch of water and a penny with a larger bowl on top. You know you need to add more water if you hear the penny rattle loudly. (This is a trick one of my Polish Grandmas taught me.) Next, add a 14 oz can of sweetened condensed milk and a 1/4 cup of butter.

Line an 8x8 or 9x9 pan with non-stick foil. I also butter this lightly. Very lightly — otherwise, the bottom of your fudge will feel slick. No one wants slippery fudge.

Add the walnuts and Michigan-dried cherries at the very end of the melting. Add to the pan — smooth it out. Let it cool.