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Holiday Decadence

December 5, 2009

The makings of great homemade fudge

Though we’ve had many treats through the years for our holidays, Christmas isn’t Christmas without homemade fudge.  I found a recipe many years ago that uses marshmallow cream that is almost foolproof.  Almost. The key is to make sure that it’s had a hard boil for long enough, so that the fudge isn’t grainy.  Other than that, it’s a pretty dependable recipe.  And, quite frankly, fudge is still great even if grainy.  I’ve never thrown out a batch.

1 1/2 cups sugar (I use Baker’s Sugar, a finer grain)

1/2 cup butter, unsalted

1 5-fl. oz can evaporated milk

1 1/2 c. marshmallow creme

3 c. semi-sweet chocolate chips

1/2 t. vanilla extract

2 c. walnuts, chopped

Lightly grease a foil-lined 9x9x2 pan.  Heat sugar, butter, milk and marshmallow creme in heavy saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes.  Add chocolate chips and vanilla, stirring until melted.  Stir in walnuts.  Immediately spread into pan.  Refrigerate overnight.  Cut into 1-inch squares.

Oh, and for what it’s worth,  you don’t have to wait overnight.  A spoon will do.

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