Fudge

My favorite part of a visit to Solvang is watching them make fudge on the marble table at the fudge shop.  It looks like really hard work, turning 20 pounds of fudge with a paddle and working in the air to a creamy texture.  I'm not sure if I buy a pound because it looks so good, I know it's fresh, or I want to make the cooks feel valued.

You don't have to go to that much effort to make fudge at home.  You can, but you don't have to.  The simplest, creamiest, most fool-proof recipe for fudge I know is on the back of a jar of Kraft marshmallow creme.  One note: I used chocolate chips instead of chopping 12 ounces of baking chocolate.  They didn't melt entirely.  After five minutes, I decided to give up and call it a fold-in, and the small chocolate nubs that were left were a really nice addition.  Alternatively, you could melt them in the microwave on half-power before stirring them into the fudge.

That will get you as far as basic chocolate fudge.  While yummy, there's all sorts of things you can do to it.

• Nuts: walnuts, pecans, almonds.  Just make sure they are chewable size
• Mini-marshmallows: don't stir in until the fudge is almost cooled, or they will melt
• Extracts: 1/8 tsp of peppermint extract, and the whole batch will be minty.  Add crushed candy canes on top to give a visual cue (that's what I made this time, but using my peppermint-flavored candy cane sprinkles)
• Candy: mini M&Ms, a contrasting chip, or crushed hard candies add flair and flavor
• Peanut butter or pre-melted white chocolate, swirled in at the last minute

3 C sugar

3/4 C (1-1/2 sticks) butter or margarine

1 5oz can evaporated milk

*12 oz semi-sweet baking chocolate, chopped

1 7oz jar marshmallow creme

1 tsp vanilla

fold-ins of choice

1.  Line 9" square pan with foil.

2.  Bring sugar, butter, and evaporated milk to a full rolling boil in a large saucepan over medium heat, stirring constantly.  Boil 4 minutes, or to 234ºF on a candy thermometer, stirring constantly to avoid boiling over and scorching.

3.  Remove from heat and stir in chocolate and marshmallow creme.  Stir until combined and chocolate is melted.  Add vanilla and fold-ins.

4.  Pour fudge into lined pan and allow to cool to room temperature.  If it's a warm day, chill in fridge ten minutes before cutting.

5.  To cut:  Remove fudge from pan by lifting entire foil lining and place on work surface.  Peel down the edges to lay flat.  With a warm knife, cut 1-1/2" squares.  Place in paper liners before serving, especially to kids.

Difficulty rating  π