A copper kettle is a must. Not just because it has an old-fashion flair and because it’s really expensive–the thermal conduction and chemical composition do actually help.

Fresh cream is essential. Can’t start without a good base.

And don’t get lazy either, lobbing in big chunks of chocolate. Take the time to shave it with a serrated knife. That way the chocolate incorporates much faster and cleaner.

Worldwide Christianity sometimes wonders if we Anglican types have anything to contribute beyond the best two-office synthesis of the monastic hours and the retention of snooty vergers with pinching undergarments. They forget that we have a long, proud tradition of making really, really, good fudge.

I’m proud of the bishops for upholding this fine tradition…

Read it here from the daily episcopalian.

Update: …and the ABC demonstrates that the Old-World tradition is still alive and well, too.