It’s Winter, and in many cases that means hibernation. Whether you are sitting by a fire or cozying up on your couch for a weekend movie marathon, this fudge will keep you company. Caroline learned the recipe from her dad, and now she is sharing it with you! Since we are all wearing baggy clothes anyways- I hear chunky knits are in…you may as well treat yourselves! Enjoy this treat on its own or accompanied by a hot toddy or spiked hot coco. I promise your weekend will be more enjoyable after a brick or two of this never-fail fudge.
2 1/2 cups sugar
3/4 tsp. salt
1/2 stick butter
1 5 oz. can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12 oz. package semi-sweet chocolate pieces
1/2 cup chopped walnuts
1. Grease a 9-inch suare baking pan- set aside
2. In large saucepan combine the first 5 ingredients
3. Stir over low heat until blended
4. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling.
5. Boil slowly, stirring constantly for 5 minutes
6. Remove from heat, stir in vanilla & chocolate until chocolate is melted
7. Add nuts
8. Turn into greased pan and cool
Hint: As with all fudge recipes, cooking time will cary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough.
Softball test: Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 4 minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.