Well, I'm not so sure about how good it is, but I made fudge last night. I had some leftover chocolate from a flurry of brownie baking, so I figured I might as well. After an amusing screw-up (added the butter rather than the chocolate to the milk and sugar and had to start over), I think I succeeded for the first time in making candy (I have tried before - not great).
I don't have a candy thermometer, so I had to use an old-school method for guessing as to whether the choco-sugar-milk-salt was early or late "soft ball" during the crucial part of the cooking. This could be important later, because I'd like to make some marchpane over the weekend and it of course involves candy-ing...
Anyway, now I'm going to inflict/bestow upon my co-workers some fudge Cockaigne (I found this interesting site while double-checking my guess as to the provenance of "Cockaigne" - land of cakes).
The flurry of brownie manufacturing is going to turn into a food story in the paper, so I'll spill the beans about that later.