Sat 20 Dec 2014
As I sat down to write this post, being tagged in this awesome cookie exchange by my friend, author Gin Jones, I pondered which of my characters would actually make fudge.
Alec Farley, the firestarter from Phoenix Rising, would likely burn the fudge on his first attempt but he’d persevere. Philip Drake of Phoenix Legacy, the man who can become whatever you need, already knows how to make it and has modified it to feature several different flavors. He makes it for the love of his life, Delilah Sefton, who loves the fudge but is trying to figure out how to make it a mixed drink of some sort.
I bet Marian Doyle of Ghost Phoenix has made it but she doesn’t like baking and would rather buy gourmet chocolate in Little Italy. And Renee Black from the upcoming Phoenix Inheritance makes it with her son, Charlie. They (of course), lick the remains on the fudge on the saucepot, even at risk of burning their tongues.
What the heck is Marshmallow Fluff?
To those who don’t know, it’s a mix of corn syrup, sugar and egg whites. It’s even gluten free!
Here’s the base recipe for Never Fail Fudge, which is on every jar of Marshmallow Fudge:
2 1/2 cups sugar
4 tbsp margerine or butter
5 ounces of evaporated milk
1 jar of Marshmallow fluff, 7.5 ounce size
3/4 teaspoon salt
3/4 teaspoon vanilla
1 package (12 oz.) of semi-sweet chocolate
My additions? Always, always use real butter. And buy Ghiradelli or other gourmet chips. They don’t have to be chocolate either. I’ve made this with peanut butter and white chocolate chips too. When I used white chocolate, I crushed up small candy canes and sprinkled the crumbs on top when the fudge was still hot.
1. Combine first 5 ingredients Stir over low heat until blended.
Advice: Trickiest part? Getting the fluff out of the jar. I run my spoon under hot water first so it doesn’t stick.
2. Bring to boil over medium heat, being careful not to mistake air bubbles for boiling. (That’s because Fluff is full of air). Boil slowly, stirring constantly, for 5 minutes.
Advice: Stir, stir, stir. Never stop stirring. How do you know when it’s done? When hard residue begins to build up on the edge of your stirring spoon. But always do it for at least five minutes.
3. Remove from heat. Stir in vanilla and chocolate until melted. Pour into a buttered 9X9 inch pan and cool.
Advice: If the mixture is super-hot, the vanilla will boil and spit when you add it. Put in the chips first to cool it down, then add the vanilla. Stir, stir, stir and the chips will blend in nicely. And make sure you transfer it to the pan right away because it will start hardening quickly.
Also, I grease the pan, cover the pan and side with wax paper, and then pour in the mixture. This allows you to basically lift the fudge out of the pan with ease for cutting.
You’ll notice I forgot the wax paper this time. And this is a 13X9 pan because I made a double batch. Also, yes, we did sample some, just to make sure it tasted good before we cut the fudge to give away as gifts. I know, I know. A rough job, tasting, but someone had to do it.