Oh fudge!

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Author: Adra Ceana, December 2010

Making candy and baking cookies has always been a time for mothers and daughters. It brought us together, and let us have fun. This continued even after my daughters were grown. After a time, granddaughters joined in the cookie making and fudge ritual. We once made fudge in one granddaughter's absence and I am still hearing about it. I had to do a special private session for her. Geography has made our Christmas baking sessions impossible but I still make all of these wonderful goodies. It would not seem like Christmas without them.

Family consensus names fudge as the foremost favorite of holiday goodies. Following their wishes I am offering a couple fudge recipes fit for a queen.

Elaynes's Famous Fudge

  • 1 jar marshmallow cream
  • 1 bag of milk chocolate chips (2 cups)
  • 1 and 1/2 cups sugar
  • 6 oz. (1 cup) semi sweet chocolate chips
  • 2/3 cup evaporated milk
  • 1/2 cup chopped nuts
  • 1/4 tsp. salt
  • 1 tsp. vanilla

In large sauce pan combine the marshmallow cream, evaporated milk, sugar, butter, and salt; bring to a boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly over moderate heat. Remove from heat. Add in the chocolate chips; stir until the chips melt and the mixture is well-blended. Stir in the vanilla and the nuts. Pour into an aluminum foil lined 8" square pan. Chill in the refrigerator for 2 hours. This makes 2.5 pounds of candy.

A double batch provides enough to eat and give. For perfect gift size portions, line small loaf pans with aluminum foil and fill as usual. When chilled, the fudge will lift out. Use some cellophane wrap, add a bow, and you have a gift ready for giving!

Game of Houses Divinity Fudge

  • 2 cups sugar
  • 2 egg whites
  • 1/2 cup corn syrup
  • 1/2 cup nuts
  • 1/2 cup water
  • 1 tsp. vanilla (or 1 tbsp. of almond or lemon extract instead)

Put the sugar, water, and corn syrup into a sauce pan. Stir it while it dissolves over heat, then let it boil without stirring until the light crack stage (265 degrees F). It's the right consistency if you drop a few drops into cold water and the drops form hard balls. While it is still cooking, beat the egg whites until they form stiff peaks. When the syrup is ready, slowly pore it over the beaten egg whites, beating constantly. (I use an electric mixer but it can be done by hand.) Beat until creamy and a little stiff. Add the vanilla and nuts. Drop by spoonfuls onto waxed paper and let dry.

Divinity Fudge has been my specialty since I was a teenager. Christmas cash was earned making this candy for friends of my mother. I thought it was so easy until we moved to Washington State. I went to make some and...oops! What happened? It did not set up in little mounds. It took awhile to learn that if there is too much moisture in especially cold air, the fudge will not "set up". So when making this, choose a sunny day and turn up the heat.