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Wednesday, December 19, 2007

Foolproof Fudge

posted by on December 19 at 22:53 PM

Every few years at Christmas time I make this recipe; it’s always startlingly easy and people-pleasing. (Recipe from Elizabeth Oyer at Indiana University via rec.food.recipes newsgroup, 1993.)

Fudge
Boil 4 c. sugar, 1 c. milk, 1 tsp. vanilla, and 1 c. butter for 2 minutes, stirring. Turn off heat. Add 25 large marshmallows, stir until melted. Add 13 oz. milk choc., 12 oz. semi-sweet morsels, and 2 oz. unsweetened baking choc. one piece at a time until melted. Pour into greased 9x13 pan. Refrigerate. Makes 5 lbs. (A_lot_ of fudge). :)

Variations include peanut butter swirled into the top and a layer of walnuts in the bottom of the pan. Do it.

RSS icon Comments

1

Simply lovely, yes, but you might add just a bit of bourbon, and of course a bit for the chef.

Posted by Julia Child | December 19, 2007 11:27 PM
2

But..I hate sweets...post something about steak.

Posted by Mr. Poe | December 19, 2007 11:31 PM
3

My recipe is similar....

4.5 lbs sugar
.25 lbs butter (one stick)
1 can evaporated milk

Heat these three ingredients until mixture is at a frothy, rolling boil, then maintain that boil for six minutes, stirring constantly.

At six minutes, remove from the heat and stir in one jar of marshmallow fluff and 18 oz of chocolate (whatever type you like, I use milk, but dark has worked well for me in the past). Once the fluff and the chocolate are incorporated, pour into a greased pan and let cool until firm.

You can do it with peanut butter, nuts, and other things too. :)

Posted by Phelix | December 19, 2007 11:40 PM
4

Amy - as a diabetic, I hate you, sorta

You are also fussy about grammar, etc., to your great credit

There are two flavors that will works here, a tablespoon of almond and a tablespoon of rum - divide the batch at the end, and stir in the flavor, then to the butter greased pan

Voila` - two flavors and both so yummy with chocolate

Cut back the sugar, old fashioned fudge is way too sweet, the sugar kings were really selling big time to home makers back then

Joyeux Noel

Posted by Essex | December 19, 2007 11:43 PM
5

Steak! STEEEAAAKK!!

Posted by Mr. Poe | December 19, 2007 11:51 PM
6

As a diabetic I suggest you add as much sugar as possible. We should not be limited to a lesser standard of lovely sugariness, just eat a lesser amount essex

Posted by vooodooo84 | December 19, 2007 11:52 PM
7

Oh Amy Kate this is exactly what I needed. Do you have a recipe for truffles too?

P.S. Mr Poe I will make you steak. There is nothing more delicious than dead cow.

Posted by blaire with an e | December 19, 2007 11:55 PM
8

Fudge MUST have peanut butter. Sorry peanut allergy people, but that's the truth.

Posted by Matt from Denver | December 20, 2007 12:00 AM
9

true matt, true

Posted by vooodooo84 | December 20, 2007 12:05 AM
10

peanut allergy people must have sad lives

Posted by vooodooo84 | December 20, 2007 12:07 AM
11

Diabetes? Peanut allergies? What is this pinko bullshit, kids?!? You will eat the fudge Amy Kate makes and love it!

Posted by laterite | December 20, 2007 12:10 AM
12

Thanks for the recipie!!

I'm gonna make it for the fam tommorow!

Posted by ecce homo | December 20, 2007 12:47 AM
13

#6 - your theory of sugar control for diabetics is a path to blindness and amputation and total impotence

shame

I know all the half baked theory - there is plenty of natural sugar and not declared sugar and easily converted carbs - plenty to worry about and figure out

many of us, eat NO added sugar, in any of its forms, ever

best for the Holidays to all, Essex, the diab who still has his feet, kidneys and eyesight and hard ons

Posted by Essex | December 20, 2007 1:19 AM
14

I shall make the fudge and LIKE IT.

A day without grainy fudge is a day in the betterment of mankind.

Posted by mla | December 20, 2007 5:13 AM
15

OK, OK...making fudge is only have the battle. Now you have to PACK it! Any ideas, people?

Posted by Jubilation T. Cornball | December 20, 2007 5:18 AM
16

*half*

Posted by Jubilation T. Cornball | December 20, 2007 5:19 AM
17

Wow. Now I know what I'm making for breakfast. Thanks!

Posted by James | December 20, 2007 6:18 AM
18

I like the recipe on the back of the Kraft Marshmallow Creme container.

Posted by catalina vel-duray | December 20, 2007 7:11 AM
19

I'm not chocophobic, but fudge frightens me. Here's my favourite homemade treat: orangey-vanilla cornflake bars. They will have you sobbing with joy:

1/4 cup butter
1/3 cup brown sugar
1/2 cup corn syrup
1/2 tsp vanilla
1/2 cup dates
1/2 cup dried apricots
1/2 cup chopped almonds
1/2 tbsp grated orange peel
6 cups cornflakes

Melt everything together, adding the cornflakes last (be gentle with them), then refrigerate. If you use banana nut cornflakes it's even better.

Posted by Irena | December 20, 2007 7:27 AM
20

My mom made mint fudge one year for Christmas. She put in some green food coloring to go with the mint flavor, but they turned out looking like mini cow pies. They were still delicious, though.

Posted by Greg | December 20, 2007 8:20 AM
21

Why not replace the normal butter with pot butter?

Posted by asdf3d | December 20, 2007 8:30 AM
22

(in the key of the Koolaid pitcher guy)
@21
OH YEAH!

Posted by orangekrush | December 20, 2007 8:37 AM
23

SSSTTTEEEEEAAAAAAAKKKKKK!!

Posted by Mr. Poe | December 20, 2007 8:38 AM
24

Mr. Poe:

12 oz New York or Rib Eye steak, USDA Prime, 1" thick or more, grass-fed, NOT GRAIN
bunch of coarse-ground black pepper
bunch of coarse salt

Heat grill to 800 degrees. You will need a Big Green Egg or similar to get this temperature.

Coat meat with pepper and salt on both sides, more pepper than salt.

Drop steak on grill and close lid. Temperature will drop to 600 degrees. Adjust vents to keep it there.

After three minutes, open lid and turn steak 90 degrees. Crank fire wide open at this point. Another two minutes, then flip. Another three minutes, turn 90 degrees. Another two minutes, remove from grill and plate.

Let sit for three more minutes with a flap of tinfoil over it.

Serve with tannic red wine from Cahors or Bandol.

Posted by Fnarf | December 20, 2007 10:00 AM
25

I'm having steak and fudge for Christmas. Yummy all around.

Posted by Nay | December 20, 2007 10:36 AM
26

And... german chocolate fudge. If you feel inclined make some german chocolate frosting. The coconut and pecan kind. If you do not feel inclined buy a packaged container of it. Place dollops throughout the pan as you pour. Very popular! Or slice maraschino cherries and fold in.

Posted by Nay | December 20, 2007 10:38 AM
27

Thanks Fnarf, but wine is for suckers. I'll replace the wine with a bud.

I wuvz u!

Posted by Mr. Poe | December 20, 2007 11:21 AM
28

People who want to drink Bud with them don't get steaks cooked by me.

Posted by Fnarf | December 20, 2007 12:36 PM
29

Fine. Be that way. Drinkist.

Posted by Mr. Poe | December 20, 2007 12:59 PM
30

It's true. I won't deny it.

Posted by Fnarf | December 20, 2007 2:40 PM
31

This one time, this guy sniffed his wine in front of me, so I shot him in the FACE.

Posted by Mr. Poe | December 20, 2007 2:42 PM
32

A most remarkable story, sir.

Posted by Fnarf | December 20, 2007 6:56 PM
33

Fudge is not for eating. It's for packin'!! Ok I'm dirty. A dirty wannabe pegger.

Posted by subwlf | December 20, 2007 8:42 PM
34

I just made the fudge and it is amazing. I want to eat the whole pan of it. It's one of those nights.

Posted by Doug | December 20, 2007 11:07 PM

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