“I’m not cutting up anymore chocolate until either you or the penuche samples are gone,” the counter lady half joked. Having exhausted the sample tray of all traces of chocolate, I poked glumly at the caramel-colored cubes left behind. It was here that I had my first taste of penuche fudge. And, they had an old-fashioned candy counter that would make Baby Jesus cry from cavity-induced agony. Cookies, cakes, pastries, ice cream, waffles, you name it. I was on my way to the Hot Chocolate Sparrow for a cup of coffee and a bowl of soup.īesides being a lovely little coffee house, the Chocolate Sparrow (locals drop the “hot” in the name, for brevity’s sake, I’m sure) was a full-service diabetic coma factory.īesides offering soups and sandwiches, the place had an insanely diverse selection of sweets. Nevermind that I had to sit out on the side of the highway in the frigid cold, turning into a Steph-sical, waiting for the Flex Bus to Orleans. I spent as many waking hours there as possible. GIVE ME ALL THE ROAST CHICKENS AND BOWLS OF SOUP.Īs luck would have it, there was a single coffee shop open in a nearby town. When you’re a California girl in the middle of a divorce, locked away in self-imposed solitude and the temperature dips down to -10☏, you start looking for anything within arm’s reach that’s even remotely construed as comforting. Some of you might remember how I spent a winter in rural Massachusetts, sequestered in Cape Cod during a time of year that can only be described as, “really freaking cold.” I basically lived on oysters Rockefeller all winter. Perfectly soft salted caramels? HELL YES. Since then, I hadn’t paid much attention to anything but the richest, deepest, darkest varieties of fudge to cross my path.īlonde fudge? Eh. At Christmas, I’m always found camped out in front of the fudge plate, making short work of my grandma’s family fudge recipe.Īfter a traumatic pumpkin fudge incident (ugh) I decided to limit myself to only chocolate fudge. I love my chocolate truffles and fudge straight-up and unfettered by any sort of distracting cake or cookie. I’m a huge fudge fan, so maybe it was destined to be love at first bite. But there’s just something about a freshly-made penuche fudge recipe that makes me curl my toes and bite my lip. Sure, it’s super sweet, and that means it will always be popular on some level. This is the most buttery-rich penuche fudge recipe on Earth.
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