Cooking 101 - Chocolate Fudge

Friday was the last day of school - HORRAY! - and as much as I love, love, love my kids' teachers, I just didn't feel like spending a bunch of money this go-around. So instead of my usual Barnes & Noble Gift Card, {which, btw I think is fabulous and I could spend an entire day there...} they had to settle for a huge brick of my mom's creamy, dreamy, homemade fudge. Hey - it was a compromise, okay.

And I'm TELLING YOU - I've been to a bunch of cute little towns and I buy the fudge from the cute little fudge shops, but it is my humble, honest opinion that this recipe is better than all of those. I won't even patronize fudge shops anymore because I always walk away disappointed. {The only fudge shop that has ever blown my mind was "The Fudge Factory" in Nauvoo, IL where their fudge could paralyze me!}

Anyway - this makes a great gift because I think most people {unless they're complete idiots and therefore should never receive a gift of this magnitude} understand and appreciate how much love and work goes into homemade fudge! When it's packaged all cute, it is all the more irresistable!














Mom's FUDGE

(this recipe doubled makes a perfect sized batch for those big jelly roll/cookie sheet pans)

1 12 oz. can evaporated milk
2 sticks butter
4 c. sugar
1/8 t. salt (plus maybe a little pinch - I think the salt brings out the flavors a little)

{before you start cooking, get a little bowl of ice water and set it next to you} Add these four ingredients to a large pot; cook and stir constantly on medium-high heat until it starts to boil. Turn the heat down to medium, and continue to stir FOREVER. You want the mixture to reach the "soft ball" stage, which is where you drop a spoonful into that bowl of ice water and if the mixture holds together in a soft ball, then you're ready to move on. However, if it dissolves quickly then you've got to keep stirring. Don't rush this part because it's what makes your fudge creamy and not grainy and runny. Even if you think it's at the "soft ball" stage but you're not sure, keep going a little longer. Read a book while you stir - that's what I do!

**ALSO, dump out your ice water and start again if you need. Don't keep using the same bowl because you won't be able to tell what's going on with your fudge.

REMOVE FROM HEAT AND THEN ADD:

1 package of Ghiradelli's semi-sweet chocolate chips
1 jar marshmallow cream

Stir or whisk until everything is dissolved.

THEN ADD:

1 tsp. vanilla
1 c. chopped nuts of your choice

Mix everything all together until it is all incorporated. Dump into buttered 9 x 13 cake pan, let it cool for a few minutes, and cover with plastic wrap. If it's winter time, set it outside to cool faster. We usually have snow outside so I'll set it down on top of the snow, careful not to let it melt through, and the fudge sets up so beautifully and creamy!