My Fudge

My mom always tells me that I make the BEST fudge. Normally I would chalk that up to motherly bias, but surprisingly other people who I have made it for have said the same thing. Even Mike eats it and he hates fudge (how can you hate fudge?). Anyway, I decided it was time to share my "secrets" to great fudge.

1) Start with this delicious invention.

now you can use any type of marshmallow spread, but you need the fluff specifically for the recipe that is secret number one.

In case you can't read it off that photo (giggle) here is the link Fluff Never Fail Fudge.

2) Make sure you use a really large pan, and I follow the recipe, except I don't add the fluff right away. I add the other first 4 ingredients (milk, sugar, butter and salt) and make sure the sugar is really well dissolved into the melted butter and warm milk (I think this helps keep the texture smooth).

yum!
Then I add the fluff

and work it in

(by the way this is the "escaping bubbles stage")
slowly I let it heat up to a boil, you will know when it gets to a boil for real, you will see the convection.

Boil for 5 minutes as instructed. (So secret two is make sure the sugar is really well dissolved).

3) After the 5 minutes it is time to add the chocolate! The recipe calls for semi-sweet chips, but this is where I make my big departure.

Go with high quality milk chocolate chips (and good quality vanilla). Dump them in and mix

be warned the vanilla sometimes spits (maybe because it is mostly alcohol). (Secret 3 milk chocolate chips).

Now you can pour it in a pan, let it cool and get fat. It makes 5 lbs of fudge, I don't even want to know how many pounds worth of calories it is.