Fudge this!

This fudge is dangerous—and useful.

Back before Jeff and I got married, I had a lot of friends who were from northeast Arkansas. I wanted to see all of them, but I also didn’t want to wear out my welcome. Thus, I would pack about two changes of clothes and move from house to house, staying only a night or so at each place and washing my clothes upon each arrival.

It was enormous fun—I’d be gone about a week, I’d see a lot of friends, and by not staying long in any particular house, I’d not wear out my welcome anywhere. I learned one very useful tidbit from the one week each year that I spent as a professional houseguest: people adore it when you bring them food.

The night before packing up and driving out to visit everyone, I would always hole up in the kitchen with my fudge recipe. Generally I would make a double batch of this recipe, let it cool, and then in the morning before driving out, I would cut the fudge apart and package it up. Some for each household, of course.

I tried out many recipes, but this one (adapted from my grandmother’s recipe) was always a mainstay.

Amy’s Fudge
2T butter
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 tsp salt
2 cups mini marshmallows
1 1/2 cups chocolate chips (buy the best you can afford)
1 tsp vanilla (use the good stuff, and I tended to sneak in a bit more than 1 tsp)
1 cup of chopped nuts—optional

Measure out the marshmallows and chocolate chips and have them ready. Bring the butter, sugar, milk, and salt to a boil in a medium-heavy pan over medium heat, stirring often. Boil 4-5 minutes, stirring often. By the end of this time period you will probably need to stir constantly; I always do.

Remove from heat. Quickly stir in the marshmallows, morsels, vanilla, and nuts (if using). Stir vigorously 1 minute or until all is melted together.

Pour into foil-lined 8” pan. Square if you’ve got it, round if you don’t. Sprinkle with more nuts, if desired.

Chill until firm. The gooey spatula is your treat.

• ‹ previous
• 388 of 1674
• next ›