Wednesday, December 29, 2010

Fudge Factor

I must admit, I have mixed feelings about fudge.  On one hand, I grew up with lots and lots of fudge.  I appreciate it's classic simplicity.  On another hand, it's absurdly sweet and sort of like half-hearted chocolate.  Yet, when done well (read: done with lots of marshmallow), it's creamy and smooth and practically screams "holidays!"

I reconcile all of these conflicting feelings by making it only once a year and eating it like I'll never see it again.  It seems to work.  I also cling mightily to the "fantasy fudge" recipe of my youth.  You know the one; it calls for a whole jar of marshmallow creme.  Oh, yeah.

Here's the classic recipe from Kraft Foods.
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp. vanilla
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Literate Baker notes: I used a bag of semi-sweet chocolate chips.  I also used toasted pecans in place of the walnuts.

I've always used this recipe, growing up in the South where Jet-Puffed Marshmallow Creme reigns supreme.  Now that I live in New York, I've had no choice but to begin buying Marshmallow Fluff.  Honestly, I can't tell the difference.  That said, it wasn't until I came north that I learned of the existence of the Fluffer-nutter sandwich.  I've still never had one of those.  I think I'll go rectify that right now.

Keep it sweet.

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