Holidaze Delights - Bomb-Proof Fudge

This is an old, old recipe my Nana made, & I inherited *chuckle* Mame Eisenhower old, for those of you who might be old enough to remember her as First Lady. This is her fudge recipe, & being from New England, marshmallow fluff can go on ANYTHING and is the equivalent of pothole patches in the kitchen it seems (it's that yank never waste anything spirit)

This has got to be one of the easiest recipes in my house, & after X generations now of making it, passing it, & sharing it, to date that I know of, only one person bombed it, & it was cause the neighbor's house caught fire &, for some odd reason, they turned the mixture off on the stove & went to help...wish more people'd do that

Mame Eisenhower's Fudge

-1 can evaporated milk
-4 cups sugar *
-2 cups chocolate chips
-2 cups marshmallow fluff
-3 packages baking german chocolate (= 2 cups)
-at least a 9x11 pan lined with wax paper/parchment paper


-in large bowl, break apart the german chocolate bars, add fluff & cc's (we're not in a raid here...chocolate chips, not crowd controls)

-In large pan, combine sugar & milk, blend thoroughly, start on low heat

-stir pan mixture occasionally until at rolling boil (when stirring does not dissolve/dissipate bubbles) this can be anywhere, dependant on electric or gas, from 7-20 minutes. remember to bring it slowly to a boil

-set timer for 6 minutes, stir vigorously through rolling boil

-turn mix off after 6 minutes, add to chocolate/fluff in bowl

-stir/blend hot & cold well, as fluff can often leave white streaks at the bottom, anywhere from 2-5 minutes. You'll note the mixture will start to thicken the better it gets blended & get harder to stir

-pour into pan, let set overnite

-cut/distribute/eat OR put into double freezer safe baggies & stores for several months in freezer

Notes:

* = I often use the organic sugar, which can be much larger & more crystalline than white sugar. if you go this route, give the mix a little more time to blend before you put it on the heat, maybe 10 min. It also gives the fudge a different taste that people have commented on but can't figure out the ingredient

-add-ins can detract from the blending process, especially peanut butter as unless it's pre-warmed, it can suck the heat from the mixture & you get globby fudge. Edible, but still globby/unmixed. Different flavored chocolate chips, however, make this a fun treat for different holidaze..also, mixing ande's candy pieces (found at the holidaze with other chips & mixable bits) make this sooooooooo delicious


-@ time for this whole recipe takes maybe an hour tops from start of breakage of bars to pouring. Two people help with the stirring as one can twist the bowl & the other stirs/pours

yummy.. going to print this one out.

Sounds very yummy! My mom has a recipe for fudge with the marshmallow fluff as you call it. That's the marshmallow in a jar right? MMMM so good! Going to have to print this one off and use it soon!

Sounds awesome. I would like to share a favorite of mine if that's ok... Key Lime / Lemon Bars Cook Time: 40 minutes Total Time: 60 minutes Ingredients: Shortbread Crust: 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (130 grams) all purpose flour 1/8 teaspoon salt Lime / Lemon Filling: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lime or lemon juice (approximately four regular limes, two large lemons or 37 thousand key limes o.O) 1 tablespoons (5 grams) grated zest 2 tablespoons (25 grams) all purpose flour Garnish: Confectioner's (powdered or icing) sugar Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. TIP: Always remove the zest first before halving and squeezing the fruit. Use a fine strainer to remove the seeds and pulp from the juice. Preparation: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place pan on a wire rack to cool while you make the filling. Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake until the filling has set (about 20 minutes). Remove from oven and place on a wire rack to cool. To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. Yield: 16 - 2 inch (5 cm) bars

» Edited on: 2011-10-13 03:56:33