Remarkable Fudge
Recipe ID: 370
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In 1 Recipe Boxes: parker
Description
Ironically, I can't find this in my own copy of the book, but it involves a staggering amount of butter and sugar, melted to soft ball stage with some milk, and then semi-sweet chocolate (chips will do nicely), marshmallow cream, and some vanilla are added before it's poured into a pan to cool. Substituting white chocolate for the semi-sweet chips makes white fudge, which is both richer and somewhat crumby.
This recipe is listed in cooks.com 20 different times, but they're all the same recipe. Ironically, perhaps, it is not available on the Better Homes and Gardens website.
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parker rated this recipe
on February 06 2008
I've tried other fudge recipes but this is the one I keep coming back to. If it's done right, it's very smooth, but also not soft or greasy; the finished product breaks into chunks rather than stretching or pulling. The key is getting the temperature high enough; if it's under-cooked, it will be soft. Substitute white chocolate for a much sweeter version; we've also added peppermint extract (sometimes substituted for vanilla, sometimes in addition to) to make a minty version.
I make this annually for the holidays, for well over a decade now, and nobody has ever complained.
