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Tuesday, December 14, 2010


Fudge is one of Jeremy's favorite Christmas treats.  We only make it once a year as it is horribly, wonderfully addictive.  For many years now my mom's friend Pat has made a big tin of fudge for our family every year that we would munch on for the whole month.  So Christmas and fudge in my mind just go together.  We experimented for several years to find our favorite recipe until we made this one and decided we had hit perfection and shouldn't search any further.  Jeremy's favorite is just plain fudge without nuts while I like to mix it up.  You can either make lots of small pans of fudge or just stir in the extra ingredients in different sections of the 9 x 13 pan.  Technically this keeps for a month but we have never tested that.  Also the original recipe said to cook it according to temperature on a candy thermometer but I always have better success doing it by time instead.


4 c sugar
1 12 oz can evaporated milk
16 Tbsp (2 sticks) unsalted butter
1 8 oz jar Marshmallow Fluff
2 tsp vanilla extract
12 oz milk chocolate, chopped
8 oz semi-sweet chocolate, chopped

extras: pecans or walnuts, mini-marshmallows, crushed toffee, peanut butter, carmel, crushed candy bars

1. Line a 9 x 13 dish with foil and then spray the foil with Pam.
2. In a large pot over medium heat, bring the sugar, evaporated milk and butter to a boil, stirring constantly.  Reduce to a simmer and cook, stirring constantly until the mixture is a light tan color, 7-12 minutes (or 234 degrees).
3. Take the pan off the heat and stir in the marshmallow fluff and vanilla until combined.  Let it cool for 5 minutes (or till its 200 degrees).
4. Stir in the chocolates until smooth and combined.  Pour into the pan and refrigerate uncovered until firm, about 4-6 hours. See 5*.   Remove from the pan using the foil and then cut into squares.
5. ** For different types of fudge:
a. For peanut butter or carmel fudge put drops of the extra ingredient along the fudge right after you pour it into the pan.  Swirl it in with a knife.  If doing carmel make sure you swirl it in enough so there aren't any big clumps of carmel, just nice streaks, otherwise your fudge won't be stable enough to cut easily.
b. For mini-marshmallows and/or nuts - sprinkle them into the pan BEFORE you pour the fudge in.
c. For crushed toffee or candy bars - sprinkle half the pieces into the fudge after you have poured it into the pan.  Swirl the candy in with a knife.  Then sprinkle the rest of the candy on top, so it sticks to the fudge.