If there is one thing that my mom and I absolutely have to make for Christmas, it’s fudge. Maybe it’s because you usually can eat cookies any time of the year that makes them seem less important during the holidays, but it is what it is. If we don’t make fudge, it just isn’t Christmas. For the first time EVER, I made it all by myself and I feel very proud. FYI, the only other time I ever attempted to make this fudge, I burned my hand because I wasn’t paying attention while I was stirring the BOILING fudge. So it was my fault but it definitely put me off making it for a few years. Regardless, I came back with a vengeance this year, and, according to everyone that’s tried it, I succeeded! Below is the recipe but if you just buy yourself a jar of Marshmallow Fluff, you’ll have it too. It’s honestly the best recipe around and if you’re like me or my mom, before you add in the chocolate, just take a spoon and have a little taste of the mixture — you’ll be in heaven. Of course, the chocolate makes it even more heavenly so you’re in a win-win situation. Enjoy!
INGREDIENTS
1 jar of marshmallow fluff
10 oz evaporated milk
1/2 cup of butter/margarine
5 cups of sugar
1 tsp salt
1 1/2 tsp vanilla
24 oz. (4 cups) semi-sweet chocolate bits
INSTRUCTIONS
1. Grease a 9-inch square baking pan; set aside.
2. In a large saucepan, combine the first 5 ingredients. Stir over low heat until blended.
Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*.
3.Remove from heat, stir in semi-sweet chocolate pieces until they are melted. Stir in vanilla.
4. Turn into a greased pan and cool.
*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water, and set it aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into a small ball with your fingertips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
Original Recipe here or found on the Marshmallow Fluff jar.
Comments