A Classic Favorite from our Archives

By JEAN DOHERTY

Some recipes are just too good to
overlook and this one, for All-American
Chocolate Fudge, certainly qualifies.
It originally ran in Florida Agenda on
September 8, 2011.

The smooth consistency of delicious
chocolate fudge is what makes it
a delectable treat. It’s the cooking
temperature that separates hard caramels
from fudge and tiny microcrystals of
sugar in fudge gives it its firm but smooth
texture. The secret to great fudge is
getting these crystals to form at just the
right time. American-style fudge contains
chocolate, while in Europe it’s all or
mostly caramel.

• 1 lb pack of miniature marshmallows
• 2 bars (200g) of chopped cooking
chocolate (I use Lindt’s Dessert
chocolate which is 70% cocoa)
• 2 cups sugar
• ½ cup salted butter
• 1 12-oz can of evaporated milk
• 2 teaspoons of vanilla
• 1½ cup hazelnuts

Roast the hazelnuts for six-to-eight
minutes until lightly browned. Don’t skip
this step as the roasting really brings out
the flavor. Keep your eyes on them so
they don’t burn. Using cooking spray,
liberally spray a 9×13 inch pan and an 8
inch square pan. Measure out 1¼ cup
of marshmallows and set aside for later
use. Place the chopped chocolate and
remaining marshmallows in a large glass
bowl with the roasted hazelnuts.

In a pan, combine sugar, butter,
evaporated milk, and 1¼ cup of
marshmallows. Bring to a low boil and
stir for ten minutes. (This is an important
step; skip it and your fudge won’t set
and will become gooey.) Remove from
the stove and add the vanilla. Pour this
mixture over the chocolate, hazelnuts &
marshmallows in the glass bowl, stirring
quickly as it will begin to set. Pour into
sprayed pans with a spatula and cool.

You can replace the hazelnuts with
walnuts, pecans or dried fruit…you are
the chef!