One more Christmas tradition that I enjoy is making fudge. Since I am not an accomplished baker or candy maker, I appreciate easy recipes that are versatile and delicious! For years I have been using the same recipe which can be found on the back label of marshmallow creme, whether name brand or store brand. I like this recipe because it does not require a lot of ingredients, or time, and it tastes pretty darn good. It may not win a fudge of the year competition, but chances are it will all get eaten. The thing that I love about this recipe is its versatility. It is so easy to change this recipe from chocolate fudge to white chocolate fudge with nuts, or green mint fudge. My new favorite is sea salt caramel fudge‼ If they make a flavored chocolate chip, you can turn it into fudge.
The basic recipe on the Western Family Marshmallow Creme calls for:
3 cups white granulated sugar
2/3 cup margarine…I use butter
2/3 cup evaporated milk
Combine these ingredients in a heavy 3 quart sauce pan and bring to a boil over medium heat stirring constantly. Continue stirring and boil over medium heat for 4-5 minutes until mixture thickens and candy thermometer reaches 234 degrees.
Remove from heat and add:
1 – 12 ounce package of whatever flavor chocolate chips or bakers chocolate that you like.
1 – 7 ounce jar of marshmallow creme
1 tsp vanilla
1 cup of walnuts, or nuts of your choice, if desired. Sometimes I add nuts, sometimes I don’t.
Mix until well combined. Spread in a greased 9×9 or 9×13 pan. Cool at room temperature before cutting. You can line your pan with foil to make removal of fudge easy before cutting. Cover unused fudge to keep it from drying out.
Enjoy!