Fudge So Good, I Had To Throw It Out.
Filed in Blake Makes Dinner, Uncategorized on September 29th, 2008 with 8 CommentsHello, Blake Makers. Before we jump into the fudgy bliss pictured below, allow me to talk about the photo itself. This post marks the debut of the first picture taken in my nifty, DIY light box. Thanks to my buddy Michael, I was able to build my box in about 30 minutes (and for less than $50).
I’ve still got some tweaking to do, both with my lights and with my camera’s settings, but so far I’m pretty pleased. Now, I can take food pics at midnight if I want. Yay! Let’s talk about this fudge.
I knew it was going to be good when licked the pot I cooked it in clean. It was more than a little dangerous as the pot was hot. Seriously, the remaining fudge was just this side of molten. I burned my lips a little, but was numb in a happy coma so I didn’t feel a thing. The pot looked like it had been scrubbed in hot, soapy water when I was done with it. Yum.
I’ve tried to make fudge before, and ended up with a watery, chocolate soup. Now that I think about it, I haven’t attempted fudge since college (I wonder if Patrick remembers that debacle?). My mom makes amazing fudge, and knowing that I could never top hers, I rarely try. I’m not sure what makes her’s so good. Maybe because she’s a great cook, or because she calls it “Fantasy Fudge.”
No matter. This stuff is good enough to have me sneaking cubes of it at least six times a day. It can’t stay in our house for another day, so the people in my office will be really happy tomorrow!
The Recipe
Melt 1 stick of butter in a medium sauce pan. Add 5 oz. evaporated milk and 3 cups of sugar. Stir constantly and bring to a rolling boil. Boil the mixture for 5 minutes stirring constantly.
Remove from heat, and add 7 oz. marshmallow fluff, 12 oz. bag of semisweet chocolate morsels, and 1 tblsp. of vanilla. This recipe also called for 1/2 oz. of praline liquor and 1 cup of chopped pecans. We couldn’t find any praline liquor, but decided to add the pecans.
After you’ve mixed everything together, pour it into a 9 x 9 pan lined with foil. It will (should) be thick. Good luck! I hope you don’t end up with chocolate soup!
This recipe is from The Encyclopedia Cajun & Creole Cuisine by John Folse.
I can relate to your chocolate fudge burnt lips!
I did something very similar last week. There’s something about fudge or any kind of candy making that is irresistible. I make a very similar fudge recipe, except in the microwave. I’m not crazy about microwave cooking as a whole, but it does make great fudge. The difference in my recipe is that I add 1 cup of peanut butter instead of the nuts. Mmmm. Try it!