I was having a conversation with some friends recently, and the topic turned to baking. We started talking about what goodies we were going to make, or had already made for Christmas, and I mentioned that I was going to be making a batch of fudge soon. My friends looked at me with wide eyes and began remarking on how hard it is to make fudge, and how time consuming it is. It took me quite a while to reassure them that making fudge was not as laborious a task as they thought it was.
Take this Classic Creamy Fudge recipe for example. From start to finish, it took me about 15 minutes to whip up this rich and creamy confection. (not including refrigeration time) Very few pots and pans were used, a candy thermometer was not needed, and cleanup was a breeze.
Exactly the type of recipe we could all use about now, considering Christmas is less than a week away.
Classic Creamy Fudge
2/3 cup non-fat dry milk powder
3/4 cup water
1 1/2 cups granulated sugar
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
Line an 8-inch-square baking pan with foil. Butter the sides and bottom of foil.
Mix the dry milk powder and water together in a small bowl. Transfer the milk mixture to a medium saucepan. Add the sugar, butter, and salt to the saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly.
Turn heat to low, and stir in the marshmallows, chocolate chips and vanilla extract. Stir vigorously for 1 or 2 minutes, or until the marshmallows are melted.
Remove from heat and pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan and remove foil. Cut into pieces.
Store in refrigerator.
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