Cheaters Fudge

M

y grandmother was a domestic goddess. She took homemaking to a whole new level and made it look effortless. So, it will come as no surprise that at my grandmother’s funeral a fudge story was included in her eulogy. My grandmother was a young girl during the great depression. Food was rationed and butter was a valuable commodity. One day my grandmother was questioned as to where the week’s rations of butter had gone. My grandmother was quick to boast that she had used the last pound of butter to make fudge. That was the beginning of a legendary candy maker, that I am proud to call my mentor. The patience that great woman possessed resulted in smooth, never grainy fudge perfection.

My grandmother would turn in her grave if she knew I was sharing a cheaters fudge recipe that involves using marshmallow creme. My grandmother did not take shortcuts when making fudge. Her recipe, however, is NOT for beginners or the novice fudge maker. By adding marshmallow creme to the fudge mixture you coat the sugar crystals, keeping them nice and small. Small sugar crystals equate to smooth non-grainy fudge. I have over the years tampered with versions of marshmallow creme fudge recipes, adding more and more butter until I created a version as rich as my grandmother’s original.

I can definitely see how I am genetically related to a woman who honestly felt the last pound of butter she had should be used to create fudge. However, in this busy modern world…I think we all deserve to cheat a little. Enjoy this recipe as the perfect compromise between classic hand-turned flavor and modern-day convenience!

Ingredients:

1 cup butter

6 cups granulated sugar

1 12 ounce can evaporated milk

1 tsp. salt

1 7 ounce container marshmallow creme

18 ounces semi-sweet or bittersweet chocolate chips (I prefer bittersweet chocolate)

1 1/2 tsp. vanilla extract

Instructions:

1. Line a 10×15 inch jelly roll pan with parchment paper.
2. In heavy saucepan combine butter, sugar, evaporated milk and salt.
3. Boil over medium heat until the mixture reaches softball stage 234° (approximately 6 minutes).
4. Remove from heat and all the marshmallow cream. Stir until smooth.
5. Add chocolate chips and slowly stir until completely incorporated.
6. All vanilla extract. Stir until smooth.
7. Pour fudge into the parchment-lined pan.
8. Let cool completely before slicing into squares.

Tips:

• INFRARED THERMOMETER!!! Get a laser digital thermometer and your candy making ability will improve 100%. Candy thermometers are so incredibly finicky and there are a million variables that can cause a misread on the temperature. For under $20.00 you can take the guesswork out of candy making.  I do not sell thermometers, nor do I endorse a brand…I just want you to love candy making as much as I do. This will be the single most important purchase that will make your candy making life easier.
• Be sure to check the accuracy of your candy thermometer by boiling water before using it. If boiling water reads above or below 212°F add or subtract the same degrees in the recipe to allow for the difference. Even the weather can alter the boiling point. As the barometric pressure goes up or down so does the boiling point. Be sure to calibrate the recipe accordingly.
• The vanilla you use in the recipe is crucial to the flavor. I use Nielsen Massey in this recipe as it accents the chocolate perfectly.