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(excuse the blurry pic–things got a little hazy at the end of the day)

So I’m sure most of you have fairly mixed opinions about fudge.  It’s rich, it’s chocolaty, aaaaaand has the potential to taste like dirt and feel like sand if it’s not prepared well.  That might be some other people’s fudge, but it’s not this fudge.  This fudge is silky, smooth, and wonderfully decadent.  So here is recipe TWO of Christmas cookie day.  It’s origin is basically unknown.  My Dad acquired it from a co-worker’s wife, but where she received it from…who knows?  It’s a pretty quick recipe, but make sure you read it through before you start and prep well.  As with all candy making, when it’s ready, it’s ready–there’s no messing around, so be prepared.  Oh, and did I mention that there’s no candy thermometer required?  That’s my kind of candy making!

1 can evaporated milk, 12oz

4 1/2 C. sugar

1 jar marshmallow creme

2 sticks REAL butter

2 tsp. vanilla

1 12 oz bag semi-sweet chocolate chips

Set aside chocolate chips in a large bowl.  In a large stockpot, bring milk and sugar to a boil over med-high heat.  Once boiling turn down to med heat and time for EXACTLY 10 min, stirring constantly.  Turn down heat to low and add in marshmallow creme, butter, and vanilla.  Stir until completely mixed.  Working quickly, pour over chocolate chips and stir until combined.  Pour into a greased 9×13 pan.  Let cool.

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