“So fudge,” you’re probably thinking, “yes, good holiday treat, but is it really interesting enough to share?”
I don’t know, and I don’t care, because this is the one thing I wait aaaaaaaaaaaall year for. I only permit myself to make it between Thanksgiving and Christmas (okay, I make is slightly before Thanksgiving in preparation for Thanksgiving dinner, but no eating it before that!), otherwise I would easily weigh twice what I do now. Seriously, I can’t get enough of this recipe.
It really isn’t a totally original recipe. The basis is the recipe for fudge that is found on the back of the marshmallow fluff jars, but I’ve tweaked it a bit. That recipe is good, but it tends to dry out eventually as fudge is wont to do. Mine does not dry out, even in the rare instance it hangs around for a couple weeks or more. Of course, you have to make it 2-3 days before the event for it to fully set!
3 cups sugar 3/4 cup butter About 3/4 of a normal sized can of evaporated milk About 18 oz chocolate chips – most should be semi sweet, but feel free to throw in dark or milk chocolate too 1 jar marshmallow creme A large handful of marshmallows (mini melt faster, but big ones will work too) 1 tsp vanilla cinnamon
To start, you need to line a 9×9 pan with foil. Make sure the foil comes up all the way over the edges if you actually want to be able to get all of your fudge.
Butter, sugar, and evaporated milk go in a large saucepan, heat medium high until boiling. Stir constantly, boil for 4 minutes.
Add the chocolate and the marshmallow creme, stir until almost completely melted (some chunks of chocolate chip can be yummy) or completely melted, depending on your preference.
Add vanilla and a dash of cinnamon to taste.
If I have made plenty of fudge, we will often set aside a little in a smaller container, mix in cayenne pepper, and make what my husband likes to call Aztec fudge. That’s just for us (mainly for my husband), though, because it is too spicy for everyone else. Okay, I’m off to make this RIGHT NOW.