Thursday, December 3, 2009

Candy Making 101 - Marshmallow Cream Fudge by Terri

Over the last few weeks I have written several posts sharing our "family traditions".  This year Lori really got busy making candy for their friends and co-workers so I truly feel I am succeeding in passing down these traditions.

Today's family tradition I would like to share with you is one of my very favorite recipes.  This recipe is for Marshmallow Cream Fudge.  This is one of those "back of the bottle" discoveries, for I actually discovered it on the back of a Marshmallow Cream jar many, many years ago.  This is one recipe I make every year during the holidays, even those years when our funds are stretched to the limit I manage to make a double batch of fudge.  I am giving you the recipe as it was written on the back of the bottle, however, I have never made just a single batch.  I always make a double batch probably because for years you could only get Marshmallow Cream in large jars and I wasn't about to waste any of it! I think you'll discover that this fudge recipe is truly the best fudge recipe out there!

From the kitchens of:  Terri Fonville

2 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 - 12oz. pkg. mini Semi-Sweet Chocolate Chips
1 - 7 oz. jar  Marshmallow Cream
1 cup chopped pecans
1 tsp. vanilla

Line 9x13x2 inch pan with parchment paper leaving sides long & loose to enable easily removing fudge from pan.  Set aside.

Combine sugar, butter and evaporated milk in a heavy saucepan.

Melt this butter mixture at medium high stirring constantly.

Bring mixture to a full rolling boil on a medium high setting, stirring constantly. Boil for 5 minutes.

Remove from heat and stir in chocolate chips stirring until melted.

Add marshmallow cream.

Stir until well mixed.

Add chopped nuts.

Beat well.

Add vanilla. (Note: I'm using my homemade vanilla!!!) Beat until smooth.

Spoon into two 9x13 pans being carefully not to displace parchment paper.

Smooth the tops of the pans until your fudge is level.

Allow to cool on cake racks until bottom of pan is cool to touch.

Cover with plastic wrap and place in the refrigerator over night.

Remove from pan and cut into small pieces.

Store in airtight container in refrigerator for several weeks.

Walk with God!

1 comment:

Melissa said...

Yum! Thanks for posting. I have been trying to figure out what fun thing the kids and I can do tonight with Dee having to work late. They love helping me in the kitchen, so we just may do some fudge-making while listening to Christmas tunes!