Well... good Sharon... I do need help with the fudge..I bet it wasn't up to Marthas standards though.. she added milk to hers.. and all I had was heavy cream.. so in it went.. a little extra butter..OK..a little grainey... it's hard to disolve 3 cups of sugar in one cup of cream .. before the cream boils...the finished product was a little too soft... after two days... so I spread it to about a depth of 1/4 " and it's starting to crisp up some.. The soft texture made it just right for being froxen in the ice cream.. but it's fully delicious on it's own
