Saturday, December 10, 2011

marshmallow road fudge

This is the fudge that my grandma made every year at Christmastime.  Some with nuts and some without.  This was the first time I'd made her recipe and hers was definitely more attractive.  She had marshmallowy bumps on the top and all throughout.  Practice makes perfect, I suppose.  I used to insert my favorite recipes at the end of our monthly family newsletters and I remember my mom telling me that my grandma made my fudge recipe and really liked it.  I was honored and surprised that after all those years she would try my recipe. 

marshmallow road fudge (my grandma Betty Mae)
3/4 cup broken walnuts
2 cups sugar
1 cup evaporated milk
1/4 teaspoon salt
1 (12 ounce) package or 2 cups semi-sweet chocolate chips
1 teaspoon vanilla
2 cups tiny marshmallows

Sprinkle walnuts evenly over bottom of prepared 9x9x2-inch pan; set aside.  Butter sides of heavy 2-quart saucepan.  In it, combine sugar, milk and salt.  Heat and stir until the sugar is dissolved.  Bring to rolling boil and boil 2 minutes (222 degrees), stirring frequently to prevent sticking.  Remove from heat; immediately stir in chocolate and vanilla.  Beat until chocolate is melted and blended.  Cover walnuts with half of fudge mixture.  Top with tiny marshmallows pressing them gently into fudge.  Spread with remaining fudge.  Chill and cut.

Below is the fudge recipe I like to use.  I think the butter and marshmallow cream make a creamier texture.  I will use my recipe with the idea of the marshmallows for marshmallow road next time.

fantasy fudge (found on the back of the jar of marshmallow creme- maybe Kraft?)
3 cups sugar
1 1/2 sticks butter
5 ounces evaporated milk, about 2/3 cup
1 bag chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla

Heat sugar, butter and evaporated milk to full rolling boil, stirring constantly.  Boil on medium heat until candy thermometer reaches 234 degrees, about 4 minutes.  Remove from heat.  Stir in chocolate and marshmallow creme until melted; stir in vanilla.  Spread in a greased 9-inch square pan.  Cool at room temperature at least 4 hours.  Cut into 1" squares.  Makes 3 pounds or 40 servings, 2 squares each.

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