Fudge-(Chocolate and Peanut Butter)

Fudge is one of those things that I really had to perfect.  My mom and grandma always made it around the holidays, then when I got older I attempted and failed too many times!! And then, I perfected it.  This is a curse and a blessing, as sometimes I really get a craving for fudge.  Knowing how to make it, is that much more dangerous.  Its very important that you follow this recipe to a T as candy making is an art form all in its own. 

Here's what you'll need:
Large stock pot
candy themometer
1 bag of semi sweet chocolate chips
4 cups of sugar
1 can of marshmallow cream
1 stick of butter
1 can of evaporated milk
lined (either with aluminum foil or wax paper) 13x9 pan

To make things easier, if you don't have an extra set of hands, I always scoop out my marshmallow cream and add the chocolate chips to a bowl so that I'm not having to work as hard to get the cream out of the jar.  You need to be quick as sometimes the fudge can start setting up quickly.

In the large stock pot on medium heat (not too hot, you don't want to scald your sugar), melt the butter.  Add in the evaporated milk and sugar.  Stir gently.  Place your candy themometer in the pot.  Bring to a boil of 260 for 10 minutes.  Its important to maintain that temperature.  If it looks like its getting higher, give it a quick stir to get the temp back down.  Once you've reached 10 minutes, remove heat and quickly add the chocolate chips and marshmallow cream.  Once the heat is removed, the formation will start to take place.  Vigorously stir in the cream and chips until all of the cream has melted.  Pour this mixture into your lined pan.  Let stand for 1-2 hours. 

After the fudge has set up, you can remove it with the foil or paper, flip it upside down and cut into squares. 


For the Peanut Butter fudge, you'll follow the same directions as above, only instead of a whole stick of PB you're going to need just a half stick.  Compensate the other half with a half cup of PB.  The PB fudge is usually softer.