Remarkable Fudge

The making of fudge is a religious ritual for many, with all sorts of childhood history behind it. There are three basic schools of regarding fudge making; those who use cream and chocolate, and sugar, and not much else; those who use Sweetened Condensed Milk; and those who use marshmallows or marshmallow "fluff" or "creme," depending on where you live.

My older sister used to make "Remarkable Fudge," one of those fudge recipes that uses marshmallow fluff. One Saturday when I was about eight she got permission from our mother to make a batch of fudge. We did, with lots of pecans. We tried a piece each of course, and it was really really good.

It was so good, in fact, that we'd eaten about half the pan before we realized it.

That meant, of course, that we had to make another batch. And then we had to eat a believable amount of that batch or confess to our gluttony.

There were about ten years there, where I didn't even want to look at fudge . . .

There are some things to keep in mind in making this fudge.

Remarkable Fudge Recipe

Ingredients

• 2 1/2 cups sugar
• 1 (14 1/2 oz.) can Evaporated milk
• 1 cup butter
• 12 oz. of semi-sweet chocolate chips
• 1 (7 oz.) jar of marshmallow fluff (marshmallow creme in the U.K.)
• 1 teaspoon. vanilla
• 1 cup chopped pecans

Procedure

1. Butter or oil the sides of heavy 3 quart pan.
2. Add sugar, milk and butter.
3. Cook over medium heat to soft ball stage, 236 degrees, stirring often.
4. Remove from heat. Stir in chocolate chips until almost melted. Stir in marshmallow creme, vanilla and pecans.
5. Mix until all the chocolate melts evenly.
6. Pour into 13"x9"x2" buttered or oiled pan.
7. Cut when firm.

Image Credit: Worth the Whisk