A time-honored Christmas tradition in our home is The Making of the Fudge.
Fudge can be complicated. Or at least, I have found that to be the case.
Some fudge recipes require you to be a rocket scientist to pull them off successfully (which we all know I. Am. Not!)
Over the years, I have made some memorable batches of fudge. Like the time a friend and I met one afternoon to bake our families a bunch of Christmas sweets, including fudge. Since she had never made it before and supposedly I was the expert, she was ready to learn. I had made a point of buying a brand new candy thermometer from Walmart, just for the occasion.
We followed the recipe to a T, carefully stirring the boiling fudge, watching the temperature rise. We waited and waited. Why was it taking so long? Finally, we decided to pour it out into the pans anyway because surely by now it was ready. About half an hour later, we tried to slice a piece to sample. The fudge had turned hard as a rock! The knife wouldn't even go in! Needless to say, we didn't have fudge that Christmas. Apparently, my brand new candy thermometer had a crack in it. What a disappointment! (Sorry Becky. We're still friends, right?)
But all the trials and tears were worth it when I stumbled on this melt-in-your-mouth and oh-so-easy chocolate dream. Now this is a fudge recipe! (And no candy thermometers to mess with either.)
As my Christmas gift to you, here is my secret (well, not anymore!) never-fail fudge recipe.
The Most Amazing Fudge in the World
1/2 C. butter
1 can sweetened condensed milk
3 T. milk
2 pkgs. semi-sweet chocolate chips
1 pkg milk chocolate chips
1 C. butterscotch chips
1 7-oz. jar of marshmallow cream
1/2 tsp. almond flavoring
1/2 tsp. vanilla (the real deal if you have it)
1 C. chopped walnuts
Line a 13x9 pan with foil and butter it.
In a heavy saucepan, melt 3/4 C. butter over low heat.
Add the can of sweetened condensed milk, 3 T. milk, semi-sweet chocolate chips and milk chocolate chips. Stir constantly till melted and smooth. Remove from heat. Stir in butterscotch chips, marshmallow cream and flavorings, mixing well. Add in chopped walnuts (if you're the nutty type. I am, but my daughter isn't so I may leave them out this year.)
Pour into prepared pan. Refrigerate until set. Keep in fridge until ready to serve.
(The advantage of having the foil-lined pan is that you can lift out the fudge and slice it up nice for serving. Not everyone cares about little details like that so really, it's up to you.)
Well, there you have it. How easy is that? Are you ready to go make yourself some fudge? I know I am!
Enjoy! Let me know how it turns out.