nesting * geeking * critiquing

Oh, Fudge!

The last time I made fudge was about four years ago. It didn’t set up right, so I swore it off in discouragement. But I’m a hardy Midwesterner—it was only a matter of time before I tried my luck again.

For Thanksgiving, I made my quasi-famous “pumpkin yummy” dessert. I think it’s more widely known as ‘pumpkin pie cake’ or ‘pumpkin pie crumble’; I’ll blog it one of these days. Anyway, the point is that I thought I was opening a can of sweetened condensed milk when, in fact, I opened a can of evaporated milk. So I’ve had an open can of fake milk just waiting to be used.

The stars aligned yesterday. I attempted to make fudge, and it actually worked. And I avoided having my face burned off. Seems I’m still a novice with the gas stove and accidentally flipped right on past the lighter, running the gas for a bit before it ignited—big ball of flames, rather scary.
There’s nothing particularly special about this recipe, except that it works. And I still have my face. That’s enough for me.

Fudgedy FudgeFudgey Goodness

  • 3 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 1 lb chopped semi-sweet chips or block chocolate
  • 1 tsp. cocoa
  • 7 oz. jar marshmallow cream
  • pinch of salt
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts

1. Have everything ready to go—chocolate & nuts chopped, marshmallow cream already out of the jar, 12″x17″x2″ baking pan lined with waxed paper. I set mine up with the waxed paper as a sling, so you can easily remove it from the pan.

2. In a 3-quart saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Remove the mixture from the heat once it reaches about 235°F on a candy thermometer (“soft ball stage”), which takes roughly 4 minutes.

3. Remove from heat. Stir in chocolate, cocoa, and marshmallow cream. Once those have melted and incorporated, stir in the vanilla, salt, and walnuts. Don’t doddle, it thickens pretty darn fast!

4. Pour into prepared pan.

sling5. Cool to room temperature before slicing. I refrigerated for 2.5 hours or so, and it set up nicely. Also, lifting out the “sling” makes it ideal for cutting with a pizza wheel. Easy!


One response

  1. Ohh yum!! It’s the perfect time of year for fudge!

    12.3.2012 at 10:15 pm

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s