Fudge or “to mess up” got its start in the United States in the 1880’s when a college student intended to make caramel and messed up – and created Fudge. Originally fudge could and can be very fussy to make, but not with this recipe.

  The critical part to brining is to completely cover the meat, store in a cool location and keep the salt to brown sugar ratio. The spices you can play with a bit. However, this mix of spices is so aromatic; the flavor comes out…