If you follow us on our Facebook or Instagram accounts you saw a few months back the special hand written recipes I found in a box of papers. Written by our Grandma and Great-Grandma.
These ladies truly are our inspiration for this blog. They were the ones that taught our moms, who then taught us all we know about cooking and then some.
One of the recipes I found was this fail proof fudge. I’ve never made fudge before so I was the guinea pig and was going to find out if this recipe was truly fail proof. I actually did call my mom to make sure this was the melt in your mouth kind of fudge because that is the only kind of fudge I like. She confirmed indeed it was one of the best fudges she has ever made. So what is the secret ingredient that makes it rich and creamy yet easy enough to call fail proof…. drum roll….. Marshmallow Creme! It is what guarantees it will be creamy and the perfect texture every time. Some may call it cheating…I call it genius! 🙂
So…I set out to make it. I don’t have a candy thermometer with the numbers still on (I only have a black permanent line on mine so I know where to take my toffee to…Ya I might need a new one) 🙂 so i couldn’t use it to get to the soft ball stage. I used the ice cold water method and it worked just fine. For this method you have a small glass with ice water in it sitting next to you as you are stirring. I would start checking this around 7 minutes. To check, you simply drop a small amount of the mixture into the ice water. Let it sit for maybe 30 seconds to a minute and when you take it out (with your hands) you should be able to roll it into a soft ball. It shouldn’t be oozy or hard. If you are at the “soft ball” stage then go ahead and pull off the heat and move on to the next step.
A few things I learned about making fudge. 1) It is easier if you use a wide base pan. A big wide sauce pan worked great. It allows the heat to disperse evenly and the temperature rose quicker. 2) Stir constantly in order to keep it from burning. 3) Pour the fudge into a pan that is lined with foil or parchment paper so you can easily remove the whole brick to cut. 4) Make sure to hide the fudge if you are planning on giving it away–it will get eaten!
- 1 can evaporated milk
- ¼ lb butter
- 4 cups sugar
- 12 oz chocolate chips
- 1 jar marshmallow creme
- Place evaporated milk, butter and sugar in a sauce pan. Stir frequently to keep from burning. Cook until it reaches the soft ball stage. (watch for the color to start to change to a light brown)
- Remove from heat and add chocolate chips and marshmallow creme.
- Pour into a pan lined with foil or parchment paper and refrigerate until set.