Monday, January 02, 2006

Fudge Recipe

Every year since 2002 I have made fudge instead of a birthday cake for Daniel’s birthday. This year I made it a little early so we could share some while we were visiting Sherri and her family over the weekend. She asked for the recipe and since I’d thought about posting this here anyway I decided to share it via blog! (Isn’t that a modern way of sharing a recipe!!)
It is from my Better Homes & Gardens Cook Book (the red & white checkered one that is absolutely everywhere) They call it “Remarkable Fudge” though I think that that name is lame for this awesome fudge! It is really easy to make but it does require constant attention for at least 20 minutes, so I usually cook my fudge after the kiddos are in bed.

Ingredient List:
4 cups sugar
2 5oz. cans evaporated milk (1 1/3 cups)
1 cup butter
1 12-ounce package semisweet chocolate chips (2 cups)
1 7-ounce milk chocolate candy bar, cut up (or you can use a dark chocolate candy bar. I use the Hershey’s Symphony bar)
1 7-ounce jar marshmallow crème
1 cup chopped roasted peanuts (or cashews or walnuts or whatever – but you’ve really got to try it with peanuts – it’s the bomb!)
1 teaspoon vanilla

Line a 9x13 with buttered foil or parchment paper – make sure there is enough on either end so that you can lift the fudge out to cut.
Butter the sides of a 3 quart saucepan and combine sugar, evaporated milk and butter; cook & stir over medium-high heat till mixture boils. Reduce heat to medium; continue cooking and stirring for 10 minutes.
Remove pan from heat and dump in the other ingredients (it works bets to scoop out the marshmallow crème with a warm spoon) and beat by hand for 1 minute Spread it into the pan and let it sit for awhile.
Here is where I depart from the recipe, but let me give you what my recipe book says: Score into 1 inch squares while warm. When fudge is firm use foil to lift it out of pan. Cut fudge into squares. Store in a tightly sealed container in the refrigerator. Makes about 4 pounds.
Somehow those directions didn’t make a lot of sense to me the first time I made fudge so let me re-state it my way: Leave the fudge to sit out all night (if you’ve made it at night) in the morning score it with a knife and put it in the fridge. After lunch lift the fudge out of the pan with your hand-dandy parchment paper (or foil) handles and put it on a cutting surface. REMOVE THE FOIL (I didn’t the first time I made this and we were picking out pieces of foil from our fudge – ick!) cut the fudge and store it in “a tightly sealed container” and enjoy!! Please leave me a comment if you like this recipe! If your fudge fails follow the link below “Rachel…” and have a good laugh!

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