The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Classic Chocolate Fudge
Blaise Doubman
I love making fudge around the cooler times of the year and believe it or not, we are entering into that time. We only have about three months left to 2024 and then we will be entering into 2025! How is that possible? Was COVID really going on five years ago? I really do think that the older a person is, the faster it seemed like the time flies. I have a terrible time with time. One week I will be excited about Christmas shopping and then I’ll blink and turn around twice and it is already past and a time to start thinking about July 4th! It is crazy.
The fudge recipe I am sharing today is just a classic recipe. You can add any type of “mix-ins” you want, such as candy pieces, cookie pieces, nuts or sprinkles. There are some fudge recipes that use marshmallows or marshmallow cream and this is one of such recipes. Like I said before, I love making fudge but if I am not in the mood or simply just want to buy fudge, I buy mine from a place in Michigan called “Joann’s Fudge”. The best around!
Classic Chocolate Fudge
1 1/2 cups white granulated sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
1/2 teaspoon salt
2 cups mini marshmallows
2 cups semi-sweet chocolate chips
2 teaspoons pure vanilla extract
Line a 9-inch square baking pan with aluminum foil and spray lightly with cooking spray.
Combine together the white granulated sugar, evaporated milk, unsalted butter and salt in a large pot over medium high heat. Stir continuously until the mixture comes to a rolling boil.
Once at a rolling boil, continue stirring constantly, cooking for 5 minutes.
After cooked, remove from heat and heat in the mini marshmallows, semi-sweet chocolate chips and pure vanilla extract.
Pour fudge into the prepared pan and smooth out the top.
Allow to firm up in the refrigerator for about 2 hours before cutting and enjoying.
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