With the Holiday Season quickly approaching, it is time to start thinking of all the sweet things we can make. Here is a great one –  fudge using three different types of chocolate, two of which are dark.  It’s wonderful and creamy and, most importantly, justifiable. Ah yes, we all know that dark chocolate is very good for you – micronutrients and antioxidants and such (check out fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html.)

This is a family recipe that comes from my brother Tom and is attributed originally to Fannie Mae Candies. It is quick and easy to make and kids and grandkids love to help. It makes a great present for Christmas or Chanukah. You will have about 150 pieces of fudge, so you will have gifts for everyone.

You will easily find the three types of chocolate in any food market. The amounts that you need will fairly well match the package sizes that are available. I like to use a wok to cook the fudge, but any large sauté pan or pot will work. You add the different types of chocolate sequentially, which produces a creamier result. You need someone to help at the very end when you pour the fudge onto the baking sheet.

Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental “fudged” batch of caramels, hence the name “fudge”.

In 1886, fudge was sold at a local Baltimore grocery store for 40 cents a pound. This is the first known sale of fudge. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate’s cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound.

In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women’s colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge. (darbysfudge.com/fudgehistory.html)

 Time Required: 45 minutes

Gear:

• Wok or large sauté pan
• 10”x15” baking sheet or cookie sheet with edge

Ingredients:

• 4 cups sugar
• 1 cup whole milk
• 1 cup butter (2 sticks)
• 25 standard size marshmallows (about 6 oz)
• 14 oz. milk chocolate (2 ea. 7 oz. Hersey bars)
• 12 oz. semi-sweet chocolate chips
• 4 oz. un-sweetened Bakers Chocolate
• 1 cup of walnuts or pecans

Procedure:

1. Cut the marshmallows into pieces with scissors. This will help them melt faster.
2. Cut up the milk chocolate into small pieces; ditto for the Bakers Chocolate
3. Break or cut up the walnuts or pecans into small pieces.
4. Melt the butter in the pan and add the sugar and milk. Bring to a boil for two full minutes.
5. Remove from the heat and get ready to work quickly.
6. Add the marshmallows and stir until melted – it will take some time about two minutes.
   
7. Add the chocolate chips and stir until melted – this will also take about two minutes.
8. Add the chocolate chips and stir until melted;
9. Add the Bakers Chocolate and stir until melted
10. Add the walnuts or pecans and the vanilla and stir some more.
11. Grease the cookie sheet and the edges with butter.
12. Get someone to help you pour the fudge onto the baking sheet. Spread and smooth with a spatula.
13. Put into the refrigerator for one hour so that it sets up.
14. Cut into one-inch squares and enjoy.

You can store the cut pieces in plastic bags in the freezer or refrigerator for as long as you want. Make sure you let the refrigerated fudge warm up before serving.

Categories: Classic American Dishes, Classic Desserts

Tags: Fudge