I positively feel like Betty Crocker today.
Today I ventured into the kitchen, an infrequent and sometimes scary trip for me. But, today, it was an imperative excursion.
Now, let me clarify. This wasn’t the normal, run-of-the-mill, straight-off-the-marshmallow-creme-jar-recipe fudge. Oh no. This was dark, decadent, dense, melt-in-your-mouth, can’t-get-enough-of-it fudge. Just divine, and I’m not even that much of a chocolate person! I will decline to say how quickly I polished off the batch that CreativeMuse sent, but, suffice it to say that when it was gone, I was wanting more!
Thankfully, she supplied me with the recipe upon my request.
Thankfully, it is VERY easy (it is actually a kid’s recipe!), as I don’t have the skill or the patience to tackle difficult kitchen tasks.
Thankfully, it takes very few ingredients, even if all of them are bad, bad, BAD for me. Oh, they are so good!
Thankfully, the process did NOT involve having to coax sticky marshmallow creme out of the jar. Am I the only one who finds that task annoying and insurmountable?
Thankfully, there is a huge platter of fudge on the kitchen table calling my name as I type this.
Thankfully, I’m giving half of it away.
Wouldn’t you know it? It is from Martha Stewart. I don’t always like her but that woman is a domestic genius.
MAKES ABOUT 24 ONE-INCH SQUARE PIECES OF FUDGE
* Work Time: 20 minutes
* Cooling time: 3 hours
* 1/2 Cup heavy cream
* 1 Cup sugar
* 1/2 Teaspoon salt
* 1 3/4 Cups mini marshmallows
* 3 Tablespoons unsalted butter
* 1 1/2 Cups semisweet chocolate chips
* 1/2 Teaspoon pure vanilla extract
1. Line 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside.
2. Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan. Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
3. Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. Remove the pan from the heat.
4. Add chocolate chips and vanilla to saucepan. Stir until chips are melted and combined. If you like, mix in 1/2 cup peppermints or nuts (optional).
5. Pour hot fudge into the loaf pan. Top with remaining mints or nuts (optional).
6. Cool fudge in the pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. Cut fudge into squares, chunks or fun shapes.