Friday, December 13, 2013

Another Fudge Recipe

I love fudge.  Well, let me back up, I love chocolate and I feel like fudge is one of it's greatest forms.  It's unadulterated chocolatey goodness without much else.  When I was a kid, any time there was an opportunity to buy fudge, I would scrape my pennies together to get it. This love is the real thing. For a long time I was scared to make it myself because there were a lot of steps, babysitting, and a thermometer!  *shudder*

I know a lot of you are relating to this.  I hear it all the time.  "Oh, I can't make fudge.  I don't DO candy."  It's the same reaction I get when I talk about making bread.  Well, I'm here to make all you troubles fade away.  When I was living in the Midwest, I was given the secret to fudge making and it comes out perfectly perfect every time.  The purists may throw bloggy stones at me, but those of you who have always wanted to make fudge but are scared…well, you will all want to marry me. We'll serve fudge and champagne at our reception.

I have no idea how to credit this recipe because some variation is in every church cookbook and personal recipe arsenal of every Midwestern woman I know. Believe me, you guys, when it comes to Christmas cookie/candy making, Midwesterners are second to none. My elf hat is off to you, ladies.





Here is the Recipe:

4 cups sugar
pinch of salt
2 sticks unsalted butter
1 cup milk (I use 2%)
1 teaspoon of vanilla or seeds of one vanilla bean
25 large marshmallows
12 ounces semi sweet chocolate chips
12 ounces milk chocolate chips
2 ounces UNsweetened chocolate, roughly chopped

Melt the butter, sugar, milk, salt, and vanilla in a large pan together S-L-O-W-L-Y.  Use medium to low heat and be patient.  This is how you will get your smooth texture.  Rushed fudge is grainy fudge.  Bring it to an easy boil slowly stirring occasionally.  Remove the pot from heat and add the marshmallows, stirring until everything is melted and smooth.  Add the chocolates one kind at a time and continue stirring until every thing is melted and smooth (note:  at this point you can do add ins if you like nuts, or peppermint, or cayenne) Pour the mixture into a buttered 9x13 pan and refrigerate to set.  I let it sit out a bit before I cut it.  

Notes: 
-I use Ghiradelli chocolate.  You get what you pay for.
-This is a great base for all kinds of embellishment.  Try a teaspoon of peppermint extract and crushed candy canes on top or walnuts…so many options!
-I sometimes line my pan with parchment because it is so much easier to cut when you can pull it out of the pan, but this step is not necessary as long as you butter the pan. 








1 comments:

Carrie Fife said...

Thank you, Sarah! I've been making fudge for years and have been craving it like crazy! I think I'm going to try your recipe this time! Yum! I wish I'd seen this earlier tonight...I could use some NOW! :)

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