Friday, December 21, 2007

Never Fail Fudge

A few folks have requested the fudge recipe. I always joke that it is my mother's secret recipe...but it is from the back of the Marshmallow Fluff jar! Here it is:


5 cups sugar
1 large (12 oz.) can evaporated milk
1/4 lb. butter
12 oz. (3/4 of 16 oz jar) Marshmallow fluff
1 teaspoon salt

1 teaspoon vanilla
2 large (12 oz.) bags chocolate chips
{When making PB fudge, I use 3, 10 oz. bags Reeses PB chips}

*optional: 1 cup walnuts, chopped

1. Combine the first 5 ingredients in a large saucepan (I use a stockpot, because the mixture expands with the heat, then settles down...but, if it spills over your pan it make a HUGE mess.)
Stir over medium heat (do not cheat and use high heat...) until blended.

2. Bring to a boil over moderate heat (I never change the heat levels) being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes. (The mixture will darken in color slightly and you'll know when it is boiling. This last step is the real key. I set a timer for 5 minutes. If you mess up this step it changes the consistency of the fudge and it isn't me, I've done it.)

3. Remove from heat. Stir in the remaining ingredients until the chocolate is melted and the fudge is smooth. Pour into 2 buttered 9x9 inch pans and cool.
Yield: approx. 5 lbs.

I usually use the foil pans you can get in the store and then line them with foil and spray them with PAM or olive oil. When the fudge is cool you can life it out with the foil attached and reuse the foil pans.

Happy Fudging!
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