Thursday, January 28, 2016

Fabulous Fudge

Kay and Rex Holcombe with gift of fudge
Kay and Rex Holcombe have a tradition of giving out their amazing fudge at Christmas time. How wonderful to be the recipient!

Do you have a favorite fudge recipe?
Ruth and Al McLeod happy to consume fudge
Chocolate Peanut treats on page 162 in Tastes & Treasures cookbook are equally as decadent!

Always struggling to make fudge in my teen years, I came upon this Easy Fudge recipe. Never fails!
2 and 1/2 cups white granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.
When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.
Let cool to room temperature.
Slice and serve.