Monday Menus

–by Donna Mitchell

Having had a few opportunities to act like a tourist during the past few months, I succumbed to temptation and bought a little fudge. More than once, even. And you know what I discovered? My chocolate fudge is better than what I bought! I have never made penuche, so I’m open to trying someone’s favorite recipe. In the meantime, I thought I would share this chocolate fudge recipe with you. It’s easy and very forgiving.

Practically Foolproof Fudge

Place in large, heavy saucepan:

1 cup butter or margarine (2 sticks) (I think butter tastes better)

4 cups sugar

1 can evaporated milk

Over medium heat, bring to a boil, stirring constantly with the longest wooden spoon you have. (I have to admit that on most stoves I have used high heat. It depends on your stove and pan.) Continue to heat until mixture reaches soft ball stage, 238 degrees Fahrenheit on a candy thermometer. Mixture burns easily near the end; keep stirring and watch the temperature carefully! If you don’t have a candy thermometer, drop a very small amount of the boiling liquid off the end of the spoon into a small bowl of cold water. When it stays together and can easily be formed into a soft little ball, it is ready.

Remove from heat and add the following ingredients, which should be prepared ahead of time:

12-ounce package semi-sweet chocolate bits (good quality, not imitation chocolate flavor)

1 cup chopped walnuts or pecans (optional)

7-ounce jar of marshmallow creme or marshmallow fluff

1 teaspoon vanilla

Beat together with electric hand mixer until well mixed. Pour into buttered 9″x13″ pan and spread evenly. Work quickly because it starts setting up immediately. Let cool on rack before cutting.


Variation without marshmallow creme:

Using same method, decrease butter/margarine to 1/2 cup (1 stick) and heat to 236 degrees. Omit marshmallow creme. Decrease vanilla to 1/2 teaspoon.

This variation of fudge was the one I grew up with. It is firmer and more chocolatey. If the only chocolate bits you have are milk chocolate, this is the recipe to use. This recipe was used in the 1960s by my mother and other ladies of the Lynn Branch in Massachusetts to raise money for the building fund for the Lynnfield Chapel, now home to the Lynnfield Ward.




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