Oh Fuuuudge!

Fudge gets a bad rap for being difficult to make.  I think it’s because many recipes call for candy thermometers and double boilers, things that some of us don’t have or find intimidating.  But you don’t need those things to make great fudge.  Aside from a couple of very basic items that I’m sure you do have, there’s really only one thing you need:  a stool!  Because you have to stir, and stir, and stir.  So unless you want to be on your feet in one spot for like 10 minutes straight, pull up a stool, put on some Christmas tunes, grab a spoon and let’s make some fudge!

Chocolate or Peanut Butter Fudge

1 package (12oz) semi sweet choc chips OR 1 package (10oz) peanut butter chips

2 1/4 cups white sugar

1 jar (7oz) marshmallow creme

3/4 cup (5oz can) evaporated milk

1/4 cup butter

1 teaspoon vanilla extract

 

Line 8×8 pan with foil, extending foil over edges of pan.

In a large bowl place choc or pb chips. Set aside.

In a 3 qt saucepan, combine sugar, marshmallow creme, evaporated milk and butter.

Cook over medium heat, stirring constantly, until mixture comes to a boil (this usually takes 3-5 minutes).  Keep boiling, and stirring, for 5 minutes.  I saw you stop that spoon!  Keep stirring!!

Remove from heat and add vanilla (warning:  adding the vanilla has a way of making the mixture bubble up and splatter.  I find yelling “no, no, no!” while stirring helps :-D)

Immediately stir hot mixture into bowl with choc (or pb) chips.  Stir until chips are melted and mixture is smooth.

Pour into foil lined pan and smooth the top.  Let stand to room temperature.  Then refrigerate until firm.

Use foil to lift fudge out of pan.  Peel off foil.  Cut into squares.  Sample as desired.  Store in tightly covered container at room temp or refrigerate.  Continue sampling.  Spend rest of the day in sugar coma.  Share with others and become a Christmas superstar.

**At home I store this in the fridge but you can store at room temp.  It also ships well; I ship it cross country ever year.