I posted this recipe way back in '09 ... but the season is once again upon us :)
I am picky when it comes to fudge. I don't like a fudge that is over cooked or grainy in texture. I've been researching and trying out fudge recipes and I think I have finally come up with "THE FUDGE" recipe that I've been hoping for.
In researching, I read an article about fudge and why it can be grainy in texture. One being overcooked and the other; which really makes sense, is the use of small miniature marshmallows versus using large marshmallows that are quartered or the marshmallow creme. Miniature marshmallows have a coating of cornstarch on them so they don't stick together. Well all that extra cornstarch can be just enough to ruin a batch of fudge.
This really is a good creamy fudge and it's super easy to make ~ just don't make it too far ahead of Christmas or I guarantee you'll be making another batch :) AND a little word of advice ... if you do make it ahead ... find a good hiding place for it, because if your family is like mine ... they'll act like bloodhounds and sniff it out and it will disappear.
makes 36 pieces
2 cups white sugar
1 cup milk
1 teaspoon vanilla emulsion or extract
1 cup butter
25 large marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened bakers chocolate
1 cup chopped walnuts or pecans (optional)
1. Grease 1 - 9x13 cake pan. Set aside.
2. Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
3. Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until all the chocolate and marshmallows are melted and smooth. Mix well. Add nuts if wanted.
4. Pour into prepared pan. Let the fudge sit at least 24 hours to set up ~ before cutting into squares. (that's the hard part of this recipe) Refrigerate for easier cutting.
Until next time ...
So it goes in my neck of the woods.