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Bree’s Bites: Homemade fudge always a hit, Jeju, South Korea

21 December 2008 One Comment

Better get enough ingredients for two batches
Story by Breeana Hill | Photos by Brian Miller
Tasting the fudge
Fudgelicious! Breeana Hill (left) with Rob Giddings | Credit: Brian Miller

The holiday season is upon us. This is the time of year when our favorite treats make their way out of the recipe box and onto the festive holiday tables. One of my holiday favorites is good old fashioned chocolate fudge. Many people ask me if fudge is a hard dessert to make and I say that it is not hard dessert, but rather a needy dessert.

It requires all of your attention with constant stirring so that the sugars do not burn. By using a double boiler, as this recipe calls for, you will lower the chances of burning because you can monitor the temperature and the bowl is not directly on the heat. All of the ingredients can be found at Home Plus. After your fudge is made you can store it in your freezer for months. However most people do not seem to be able to hold onto this yummy dessert for that long! Good luck and good cooking!

Chocolate Marshmallow Fudge

Justin Nalepa enjoys
Credit: Brian Miller

1 can sweetened condensed milk
12 marshmallows
1 1/2 teaspoons vanilla
1/2 C butter
3 C chocolate chips
(You will need two bags. Basically it’s a bag and a half)

One large pot with a metal bowl or another pot that fits inside making a seal

*Butter a baking pan to pour fudge into and make sure it is buttered well*

*For thicker pieces use a smaller pan such as 9×9 or even a loaf pan. For thinner fudge use a 9×13 pan*

Directions:
1. Fill large pot with enough water to barely touch the bottom of inside bowl or pot, bring to a boil, and then place bowl inside of pot.
2. Put in butter and let melt.
3. Add marshmallows and let them melt with the butter. (the marshmallows take the longest to melt so just let them balloon up with air before adding more ingredients)
4. Add chocolate chips and sweetened condensed milk.
5. Stir continuously (fudge is a needy dessert…meaning it needs your attention at all times so that you do not burn it!)
6. After all the ingredients are melted together including the marshmallows because they will take the longest, let boil for 5 minutes while constantly stirring.
7. Turn off the heat and add the vanilla.

Ready to try the fudge | Credit: Brian Miller

8. Pour mixture into buttered pan RIGHT AWAY. It will have the consistency of a batter.
9. Cool for 2-3 hours (once the bottom of the pan is completely cool you can put into the freezer to cool faster).
10. Cut into small pieces.
11. ENJOY
12. Tips for making great fudge:
• Make sure your pan that will hold the fudge is well buttered.
• Be sure to stir the mixture the entire time
• Wait until the end to add the vanilla
• Do not put into the freezer until the pan has completely cooled

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One Comment »

  • Alexa said:

    I’ve got a recipe that’s even easier.

    1 can (or must be however many grams as is in a can of scm) of sweetened condensed milk. (get it at any grocery)
    1 Bag of Hershey’s Special Dark Chips (310 g @ Homeplus)
    or enough bars of dark chocolate to get approx. 310g (Emart and Lotte Mart)

    1. Melt the chocolate in the microwave (30 sec, stir, 30 sec, stir etc.) when it gets close to totally melted, use smaller time increments.
    2. Pour in the can of sweetened condensed milk and stir and stir until glossy and stops sticking to the container
    3. Mix in the extract or other goodies
    4. let it cool
    5. form the cooled blob into whatever shape you want (it’s kinds like modeling clay so you could get really creative) and roll in coco powder (the kind w/o sugar), crushed candy canes, ground coconut, crushed nuts, etc.

    If you want you can stir in any kind of extract, cinnamon, crushed candy canes, dried fruit, ground coconut, anything you think would be tasty.

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