I grew up loving my Grandmother Young's fudge. It was basic: sugar, milk and butter with chocolate or peanut butter. But it was elevated by technique. She, like so many other grandmothers in my hometown, made drop fudge. You take the molten fudge, pour it onto plates or into bowls, let it cool, then beat the shine out of it with a spoon until it is nearly set, lifting it with air and making it smooth and melt-in-your-mouth creamy. Finally, you drop it by spoonfuls onto wax paper to set.
This I know.
What I don't know is proportions of ingredients, timing and temperatures. My grandmother is not only one of those no-written-recipe sorts, but her memory is in decline. At Christmas, I quizzed her, and didn't get much more than what I already knew. She promised to look for the recipe, but her short-term memory is such that I knew it was futile. So I sorted through the (rather random) indexes in my mom's local cookbooks: the Methodist Church (3 editions!), the PA Grange, the Girl Scout Council and so on, to no avail.
I looked to Google. Unsurprisingly, it let me down.