Fudge has always been one of those "hit or miss" recipes for me. I've made it many times and tried different recipes, but I find that if I don't boil it for exactly the right amount of time, the outdoor ambient temperature isn't quite right or the stars aren't aligned on that particular day then the stuff just doesn't set! Alright alright, I may have made those last two things up, my point is that making fudge the traditional way can be problematic. So, I decided to put together a foolproof "cheat" recipe... straightforward, no sugar thermometer required and you'll have a batch of tasty fudge ready in a snap.
Way back in 2009 I posted a recipe for egg salad and for the last five years I haven’t really changed much about it. I still love it, but I wanted an alternative recipe that doesn’t require a 1/2 cup of mayo since I’m trying to be a little more conscious about what I’m eating (which, by the way, is a hard thing to do when you love to cook and eat like I do!). This new version has avocado (hello, healthy fat!), which replaces almost all of the mayo. Of course, I couldn’t go completely cold-turkey so there’s still a 1/2 tablespoon of the stuff – just enough to help bring the lemon-chive dressing together. Thanks to the avocado this egg salad is still rich and creamy so I don’t even miss the mayo. I like serving it on toasted bread with some lettuce and tomato – it’s delicious!