Fudge

Fudge - made December 6, 2019 from Back to My Southern Roots

This was another attempt to defy the Fudge Gods to make decent fudge. I've had my failures and my (limited) success in the past with fudge. I want to make it as creamy as See's Candy fudge but I don't like walnuts so I want a plain fudge a la See's Candy.

Over the years and failed attempts, I've lowered my aspirations from See's Candy goodness to "fudge that isn't dry or crumbly". Fortunately, this hit the mark.Although it firmed up nicely, it was creamy and soft when you bit into it. A bit sweet, like fudge usually is (hello, marshmallow cream) so if you want a darker, richer fudge, use 85% bittersweet or dark chocolate. I used mini chocolate chips for easier melting and they're standard semisweet.

Although I normally like to make fudge with roasted almonds or pecans in them to offset the sweetness, I kept these plain as the bulk of it was going into a care package for military personnel overseas. While the deployed soldier I was sending them to checked "no allergies" on his info, I know they share their care package with the rest of their unit and there might be allergies amongst them so I left out the nuts.

This was creamy enough when first made but I did find it dried out a little, even though I froze them first before mailing. I wrapped them tightly (this was before I got a food vacuum sealer for Christmas) so I hope they arrived okay.

1 1/2 sticks (6 ounces) unsalted butter
2/3 cup (5 ounces) evaporated milk
3 cups granulated sugar
2/3 cup (5 ounces) evaporated milk
12 ounces mini chocolate chips
1 7-ounce jar marshmallow cream
1 teaspoon vanilla
1 cup chopped pecans, toasted (I omitted them this time)

1. Line 8 x 8" square baking pan with foil and very lightly spray with nonstick cooking spray.
2. Melt the butter in a saucepan over medium high heat. 
3. Add evaporated milk and sugar; stir. Bring to a full rolling boil on medium heat; stirring constantly. Cook until candy thermometer reaches 234 degrees or for 4 minutes. Remove from heat.
4. Add marshmallow cream; stir until well blended. 
5. Add vanilla; stir until blended.
6. Add chocolate chips and stir until chips are melted and blended.
7. Fold in toasted pecans. Pour into prepared pan, smooth top and cool.