Rich, velvety and decadent fudge had been a holiday staple for generations. Every year I am flooded with requests for my recipe for it seems that many are vexed with a fudge that doesn’t turn out quite right. What I have discovered is that it isn’t the recipe so much as it is the technique that matters. Today I will share will you my “secrets”.
One thing to remember about candy making is that it cannot be rushed but you also must be attentive and ready to work fast. Also be mindful that sugar can be temperamental. One rouge crystal can cause a chain reaction that will ruin the whole pot.
Here is my process along with a few techniques that can help you avoid disasters.
Fantasy Fudge
3 cups sugar
3/4 cup butter plus a few pats for pans
2/3 cup evaporated milk
12 oz semi sweet chips
1 jar (7 oz.) marshmallow creme
1 cup chopped Pecans
1 1/2 tsp. vanilla
1tsp. salt
Butter the bottom and sides of a heavy sauce pan. Line a 9×9 baking dish with foil and generously butter it too.
Add sugar, butter, and evaporated milk to the sauce pan and bring to a boil over medium heat stirring frequently. If any sugar crystals splash up on the sides of the pot just give them a little rinse with a pastry brush and water. Once a full rolling boil is achieved insert a candy thermometer and stir constantly until the thermometer reads 234°. Remove from heat.
Add chocolate, vanilla, salt, and marshmallow cream and beat with a mixer until the mixture has developed a shine. At this point fold in chopped pecans if desired and the pour mixture into the prepared 9×9 pan.
Let cool until set, preferably overnight, if you can wait that long. Once set up, enjoy the best fudge you have ever made.
Lonesome Lake House 