Fudge

Grace and Jack had "make fudge" on their holiday bucket list.  So we made fudge on Sunday night.

I think this might be the first time I've made fudge.  My mom used to make it, and there are certainly lots of variations on the recipe.  I found this recipe on the back of the Kraft Marshmallow fluff.

The recipe was really easy...don't let the use of a candy thermometer turn you off.  Really you just boil the mixture for 4 minutes and then you just check to make sure it has reached 234F.

Also, the recipe called for one 9x9 pan.  I felt this would make very thick fudge.  So I used two 8x8 pans.  It made a really nice size of small squares of fudge.  That is just right for something so rich.

Here's the recipe...

3 c sugar
3/4 c butter
1 5oz can evaporated milk
12 oz semisweet chocolate (I used chocolate chips)
1 jar marshmallow fluff
1 tsp vanilla

Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.