Posts Tagged ‘National Fudge Day’


What am I noting today?

June 16, 2014


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.


3 cups  sugar
3/4 cup  butter
1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12 oz chocolate chips
1 jar  (7 oz.)  Marshmallow Creme
1 cup  chopped walnuts (optional)
1 tsp.  vanilla

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.



What did we celebrate yesterday?

June 17, 2013

I know, I know . . . yesterday was Fathers Day and I mentioned that, but it was also  . . .


Here is a story that ran on NPR about the holiday.

I don’t know about you, but when I was growing up, making fudge was a frequent activity for my friends and me.   I remember making fudge one rainy afternoon with my best friend.  We reached the point in the recipe where we were supposed to beat the fudge by hand until it was thick and smooth.  We decided that it would be much easier to bring some external power to the process and wound up burning out the motor to her mother’s mixer.  Oops.

I have not made fudge for years, but the last time I did, I turned to this tried and true and easy recipe from Eagle Brand:


Foolproof Chocolate Fudge


  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • Dash salt
  • 1/2 to 1 cups chopped nuts (optional)
  • 1 1/2 teaspoons vanilla extract


  • LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
  • MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
  • CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
  • COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
  • CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
  • MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
  • CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.