Cookalong Recipe: For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood.
CHOCOLATE PISTACHIO FUDGE I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.
Retro, yes, but is there anything prettier or more delicious than coconut ice? More delicious (and sugary) still made with sweetened shredded coconut rather than desiccated, but otherwise this recipe works well.
When I was in primary school in the late 1980's, I created my first recipe book. It was a "reporters notebook", ringbound, with a model posing as a cowgirl on the cover (I cut it out of a magazine). It had an index, featuring basic recipes like meringues, cheese scones, pecan nut cookies and fudge.