Chocolate Fudge

Chocolate Fudge

Yesterday where Jamison works they had a pot luck for one of his coworkers to celebrate his retirement so I decided to whip up a batch of fudge to send. It’s a decadent treat, but what better for a celebration or holiday! And luckily Jamison took it out of the house because this stuff could be seriously additive! As Cookie Monster nows says it’s most definitely a “sometimes food”! 😉

What You’ll Need:
3 cups of organic cane sugar
1 1/2 sticks of butter, softened (Note: If it’s soft to begin with it melts faster.)
2/3 cups of evaporated milk
12 ounces of chocolate of your choice
1 jar of marshmallow cream (Note: Look for one with no high fructose corn syrup.)
2 teaspoons of vanilla

Melt butter, sugar and evaporated milk until smooth. Bring to a rolling boil over medium heat stirring constantly. Bring to soft ball stage (235 F) using a candy thermometer to gauge temperature. Once the boiling begins it will take roughly 3-5 minutes to bring it up to soft ball stage. I can not stress enough STIR CONSTANTLY!! It is very easy to scorch something with sugar in it if you aren’t paying complete attention.

Remove pan from heat and stir in marshmallow cream and chocolate until melted and smooth. (Note: To make the marshmallow cream come out of the jar easier pop it in the microwave for 20-30 seconds and it should slide right out). Pour mixture into a 13 X 9 inch pan that has been buttered. Let cool to room temperature and cut into small squares.

Fudge can be stored in the fridge or even freezer until ready to use, but it isn’t necessary. It will last about a week at room temperature.

Notes: You could add a cup of nuts and/or Goji berries for a nice change of pace. Pumpkin seeds would also be good. The size of the squares are completely up to you, but in my opinion the smaller the better. It’s very rich! 😉

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