Thursday, August 13, 2009
Creamy Dreamy Fudge
We just got back from a little trip to Mackinaw Island and one of the main attractions is their fudge. We spent a small fortune on it while we were there and came home wanting more. They actually call the tourists "fudgies" on the island because so much is consumed. My son could talk about nothing else and even said on one occasion "I am starving of fudge". So when we got home we had to indulge one more time and make our own. We could make about 30 batches for the same amount of money that we spent on about 1 pounds. This is our favorite recipe EVER thanks to my BFF Abby. It stays so smooth and creamy. We added toasted coconut and pecans and it is pure heaven, better, I dare to say, than Mackinaw Island.
1 12 oz. can evaporated milk
2 sticks butter
4 c. sugar
1/8 t. salt
1 package of Ghiradelli's semi-sweet chocolate chips
1 jar marshmallow cream
1 tsp. vanilla
1 c. chopped nuts of your choice
Before you start cooking, put a bowl of ice water next to you. Put the first four ingredients into 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 and stir and stir. 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. Once it is boiling, I think we continued to stir for about 6-8 minutes. Once it is at the soft ball stage remove from the heat and add chocolate chips and marshmallow cream. Mix until all is melted and combined. Last add vanilla and nuts and mix well. Pour fudge into a buttered 9x13 pan. Let it cool for a few minutes and then cover with plastic wrap until completely cooled. Cut it with a plastic knife, for some reason it works the best.