Tips: Less temperamental than classic fudge, this uses more
chocolate than most similar candies . You'll need a candy thermometer
to make this. It can be made in humid weather, unlike the original,
and it's great for gift-giving or a party. If you'd like to add
nuts, use about 3/4 cup of chopped almonds, pecans, or walnuts,
lightly toasted and cooled; add them to the fudge just before you
pour it into the pan.
- 3-1/4 c. granulated
- 1-1/2 c. (1-12
oz. can) evaporated milk (do NOT use sweetened condensed milk)
- Pinch salt
- 13 ozs. semisweet
chocolate, chopped (I use good-quality chips)
- 5 ozs. unsweetened
- 3 c. soft and
fresh miniature marshmallows
- 1/4 c. (1/2 stick)
unsalted butter, cut into pats
- 1 Tbsp. orange
liqueur OR vanilla
Line a 9" by 9" square
pan (at least 1-1/2" deep) with heavy-duty aluminum foil or two
lengths of regular aluminum foil. Lightly butter the foil. Set aside.
nonreactive 3 quart pot, combine sugar, evaporated milk, and salt.
Set aside. In heatproof bowl of at least 3 quart capacity, layer
chopped chocolates, miniature marshmallows, and butter pats. Do
not stir. Cover bowl tightly with plastic wrap; set aside near stove
Set pot with evaporated
milk mixture over medium-low heat. Cook and stir, scraping down
pot sides with rubber spatula once or twice, until sugar is completely
dissolved (this may take 8-10 minutes). Increase heat to medium;
stir almost constantly until mixture comes to a boil. Attach candy
thermometer to pot.
Boil, stirring every
couple of minutes, until syrup reaches 228 degrees F to 229 degrees
F on candy thermometer (this may take as long as 30 minutes). Mixture
should maintain a rolling boil, but reduce heat slightly if it threatens
to boil over. As mixture nears end temperature, stir more frequently.
Remove cover from bowl containing chocolates and marshmallows.
When end temperature
is reached, remove pot from heat. Pour boiling syrup into chocolate-marshmallow
mixture, but be careful! Scrape bottom of pot thoroughly, but not
sides. Allow mixture to stand for about 1 minute. By hand, with
large spoon, stir/beat well, until ingredients are combined and
smooth. This will take several minutes, and the mixture will probably
stiffen while you're working with it, so don't dally. When fudge
is blended, stir in liqueur or vanilla. Quickly turn into prepared
pan and spread level. Cool completely before cutting into squares.
To cut, use a large,
sharp, straight-edged knife; rinse the blade under hot water and
dry frequently, or the fudge will stick to it. I wrap each individual
square in plastic wrap, which helps greatly to keep the fudge from
drying out. Store airtight at room temperature for up to a few days,
or freeze for longer storage.
For a slightly sweeter fudge, use 15 ozs. of semisweet chocolate
and 3 ozs. of unsweetened chocolate.
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