Karp Family Recipes

Mom's Christmas Fudge

Category: Desserts, Fudge

Ingredients:

* 3 cups sugar * 3/4 cup salted butter (the butter must be salted; I strongly recommend Plugra) * 1 can (5 ounces) of evaporated milk * 1 package (12 ounces) of semisweet chocolate chips (high quality chocolate chips are important here) * 1 jar (12 ounces) marshmallow cream * one cup chopped nuts (pecans or walnuts but, to quote my mother, "you could live dangerously and use hazelnuts or pistachios") * 1 1/2 tsp. vanilla

Directions:

Combine sugar, butter and milk in a heavy Dutch oven. Bring to a full, rolling boil and stir constantly. Again, to quote my mother, "don't use this time to change light bulbs, clean the birdcage or trim your herbs...it needs constant attention." Continue boiling until your candy thermometer reaches 234°, again, stirring constantly to prevent scorching. And here's the important part: while most recipes will tell you to stir for only five minutes, they are wrong. Stir until your arm is screaming with pain and until the mixture takes on a -- sorry -- phlegmy consistency, about 20 minutes. And therein lies the secret to truly great fudge. Remove the pot from heat and stir in chocolate chips. Stir until completely melted. Add marshmallow cream, nuts and vanilla. Use a hand mixer to beat the mixture on low until well-blended. Pour into a 13x9" pan and let cool.