Friday, December 11, 2009

Fudge (by Kat)

First of all, Happy Hannukah!
I just love all the lights!!
I even love the dreidel song...
Give me a minute here, folks...


All righty, then.
We've made toffee from a recipe on a website.
We've made caramels from an old family recipe.
What's next?
A confession!
The very best, and frankly, the only fudge recipe I ever make came from the back of a marshmallow fluff jar.
Maybe its because that's what I grew up on, but I've never tasted any better fudge. If you've never tried it, you should. You should do it now, as a matter of fact!

Family Fudge

Dump 3 cups of sugar, 3/4 cup butter, a dash of salt,
and a small can (the 5 oz size) of evaporated milk into a large heavy pot.


Stir almost constantly until a thermometer reads 234 degrees F
or a bit of candy dropped into a glass of ice water makes a thread,
or the very softest ball possible.

Remove the candy from the heat and add one jar of marshmallow fluff
(7 oz size) and 12 oz of semi-sweet chocolate.
I usually use chocolate chips, but you could splurge on
some fancier chocolate if you prefer.

Stir it up very well, then add 1 teaspoon of vanilla.
Stir very well again.
Nutty people can now add nuts.
(I'll look away while you do that, though, okay?)

Carefully pour the liquid fudge into a well-buttered 8 inch square (ish) pan.
Let cool, then cut into squares.
Keep well-covered.
Or just eat it all--that would be okay too!

Family Fudge

3 cups sugar
3/4 cup butter
dash of salt
5 oz evaporated milk
12 oz chocolate chips
7 oz marshmallow fluff
1 teaspoon vanilla
3/4 cup chopped walnuts (optional)

Butter an 8" square pan very well, and set aside.
Dump first four ingredients into a large heavy pot.
Heat to 234 degrees F while stirring constantly.
Remove from heat, add chocolate and fluff.
Add vanilla.
Add nuts (optional).
Cool for a few hours, then eat.

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