Tuesday, December 28, 2010
This is not a new recipe, but when I inherited my Grandma's recipe binder, I found her version of this recipe with the note:
"...made 4 batches in 1969 - all very good. Used in 1970, 1977, 1978, 1986, 1989, 1994, Used 2003, 2006, 2007"
So I would say this is a definitely a tried and true recipe! I was very surprised to see her recipe from 1969 was the same as the recipe on the back of the marshmallow fluff container!
I've always been hesitant to make fudge, mostly because I don't get too excited about it, but because it seems intimidating to me. Once I saw this recipe that it was used so often, it removed a little of the scariness.
recipe from Kraft Marshmallow Creme
3 cups sugar
3/4 cup butter
1 can (5 oz) evaporated milk
12 oz package semi-sweet chocolate chips
1 jar (7 oz) marshmallow fluff
1 cup chopped nuts (optional)
1 teaspoon vanilla
Line a 9 inch square pan with foil. Bring sugar, butter and milk to a full roiling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or until 234 degrees F on candy thermometer, stirring constantly. Remove from heat. Add chocolate and marshmallow fluff & stir until melted. Stir in nuts and vanilla. Pour into pan. Cool.
I made a double batch, because I had a 12 oz can of evaporated milk and about 18 bags of chocolate chips in the freezer. (I try to stock up during the holidays for the whole year - I'm not a chocoholic, I swear!) Doubling the recipe made a 9 x 13 inch pan.
It was ALOT of fudge. I split it up into teacher's gifts, a container to eat right away, a container for visiting family the next week, and a container for our family for Christmas. All but the container to eat right away were put in the freezer, and when I thawed them a few weeks later, they were all in the same consistency as when I first made them. It worked best to bring the fudge all the way to room temperature to cut into individual pieces, as I froze the fudge in bigger blocks.
As for the taste, I was thoroughly impressed. I haven't always been a big fudge person, but when you make it yourself, it seems to taste better doesn't it? This was great on a spread with a bunch of Christmas goodies, although my favorite use was the after-dinner sweet attack that always happens when I'm washing dishes. A little piece of this fudge, and I was perfect!
Simple Cooking | Easy Cooking