Sunday, December 20, 2015

I've made this fudge every Christmas since 1967


My mom worked when I was younger, so the cooking sometimes fell to me. Even then I loved perusing recipes and trying new and interesting things. For example, the 60's were a time of cake mixes and no worries about red dye #5. I loved making cake and tinting the cake a pastel green, say, and the icing pink. I remember both my parents looking at these confections with one eyebrow raised sort of expressions. I chose to ignore it and go with my gut.....'that's right you guys, this is the prettiest cake ever made!' I have, as usual, veered off topic. In 1967 I was 11 and found a recipe on a Carnation Evaporated Milk can for Five Minute Fudge. I made it, not realizing that you stirred the marshmallows until they completely melted. It had sort of a marbleized look that I thought was quite lovely. Next batch I made correctly and a tradition was born. I have made it every year since. There is nothing healthy about this recipe, but it is easy and yummy.


Christmas Fudge

1 1/3 cup evaporated milk
2 2/3 sugar

Mix together in a large pot. Turn on a medium to low burner setting. Stir constantly. It will start to boil and then boil more. It will then go to a frothy rolling boil. At that moment start ten timer for five minutes.

Remove from burner and add:

3 cups mini white marshmallows
3 cups chocolate chips
2 tsp vanilla

Stir well until all melted and mixed together. Pour into a 15x10" pan. I use my old glass Pyrex pan. I put maraschino cherries or nuts on top. Sometimes I leave it plain. Let it sit at room temperature until cool and cut. I take it out of the pan and then refrigerate it.

And then it is Christmas!!


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