Fudge and Why it is Necessary
Fudge Oh So Good
Disclaimer: This is not my original recipe. This recipe is from Kraft Foods and has been around for years. I have adapted this recipe to make other flavors of fudge, like Peanut Butter or Candy Cane. The basic "Fantasy Fudge" recipe follows and is also found on the back of the Marsh Mellow Cream jar.
Over the years, I have perfected the art of fudge. My first few attempts at fudge making were a total disaster. The fudge never became firm enough to cut into little bite-size pieces and was only good for an ice cream topping. After several attempts and failures, I finally learned to make really creamy and firm fudge you need PATIENCE, a virtue that has never blessed me.
Fudge cannot be rushed. Timing is everything. You must stir and stir and stir, slowly and deliberately adding love and sweetness. The result is fudge so creamy and delicious it will calm the angry sweet beast of the hardest heart-ed among us.
Is there anything more comforting than delicious chocolate? If chocolate is the all time comfort food, fudge is the Queen of chocolate.
I make fudge to give as gifts to neighbors, teachers, in-laws at the Holidays but fudge can also be a wonderful Valentine's Day gift. Add a nice bottle of champagne and some bath salts--you have the makings of a Happy Valentine's Day.
Ingredients-For Chocolate Fudge
- 5oz Evaporated Milk
- 3 cups super fine baker's sugar
- 1- 7 oz jar marsh Mellow Cream, Made by Kraft
- 12 oz package Dark Chocolate chips
- 1.5 sticks butter (real butter)
- 1 dash Vanilla extract
- 1 cup (optional) walnuts
- The key to creamy and firm fudge is in the proper cooking of the butter, sugar and evaporated milk. (NOTE: make sure you do not buy condensed milk. The cans are very similar. Make sure it says EVAPORATED milk on the can. The two cans are always together at the market so be sure.) In a heavy pot, melt the butter first before the other ingredients. Careful not to burn the butter. Add the can of evaporated milk (if you bought the 5 oz size-do not use more the 5 oz) stir the butter and milk until they become one. Slowly add the sugar. The refined, super silky baker's sugar is best because there is no grainy sugar taste in the final product. As you slowly pour the sugar into the pot of butter and milk, stir, stir and stir. Think happy thoughts. Think love. Think of the smiling faces of family and friends whom you share this treat with. Once all the sugar has been put into the pot, keep stirring. Allow the mixture to gently boil but keep stirring as the pot boils.
- Boil the mixture for 4-5 minutes. Keep stirring. Once the mixture has boiled and looks like it is forming into a sticky substance. Turn off the flame. Add the chocolate chips and stir. Once the chips are all melted into the mixture; add the marsh mellow cream. Stir the cream completely into the mixture. Add the walnuts and vanilla. Pour the liquidity fudge into small tin loaf pans and allow to cool on the counter (not in the refrigerator) for about an hour.
- To make peanut butter fudge follow the same instructions but substitute chocolate chips for peanut butter chips (found in the same area of the market as chocolate chips) For Candy Cane fudge, substitute white chocolate chips, add peppermint flavoring to the mix (found in the spice section of the market) be very conservative on the amount of peppermint flavoring, it is very strong. Add crushed candy canes to the top of the finished, cooled product. You can also layer chocolate fudge with peanut butter fudge in the loaf pan or candy cane fudge with chocolate fudge to add an interesting and classy variation.
- Wrap the tiny loaf pans of fudge in clear gift wrap, tie in a pretty bow and wall 'la.....you have a gift of love to give!
Read at your own risk....If you must know, here are the facts.
|Serving size: : 1 serving|
|Calories from Fat||18|
|% Daily Value *|
|Fat 02 g||3%|
|Saturated fat 01 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 83 g||28%|
|Sugar 57 g|
|Fiber 1 g||4%|
|Protein 0 g|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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