Today is National Fudge Day
Fudge’s origins are unclear, but it remains a popular confection. It was something my friends and I often made when we were teenagers. However, at that time the only recipe we know was one that involved a lot of beating by hand to cool and incorporate air into the fudge so that it would stiffen up to the proper consistency. Thinking we were very clever, we poured a batch of the warm candy into my friend’s mother’s stand mixer thinking that the mixer would do the hard work for us. After a few minutes, smoke started to come out of the mixer’s motor. Hmm.
Here is an easy recipe made with Marshmallow Fluff. Once we discovered the fluff, we never went back to our old fudge recipe. Prepare yourself for some tooth-rattling sweetness.
I think this recipe may be improved by a good slug of bourbon.
And maybe just forget about the fudge.
Line9-inch square pan with foil, with ends of foil extending over sides and butter it lightly.
Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 5 min. Remove from heat.
Addchocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Gunsmoke and Knitting 