There are a few different ways to make fudge and there are a few different ways to play with the same recipe to make your fudge look and even taste totally different. This is my go-to fudge recipe. All you really need is chocolate, marshmallows, and condensed milk and you're ready to roll. This is the plainest version of this fudge - and my kids would argue it's the best.
3 cups semisweet chocolate chips
2 cups miniture marshmallows (or 16 large marshmallows cut in half)
14 oz sweetened condensed milk
1 tsp vanilla
1 cup nuts, any kind really (optional)
1/2 cup chopped candied cherries (optional)
First line a pan with aluminum foil, leaving some overhang on each side, and grease with butter. No, this is not overkill. This fudge is seriously gloopy when you put it in the pan. The size ofpan recommended is 9x9x2, but since you're not baking it you can really use whatever size pan you like. If you choose a long and skinny one like this one, you end up with traditional fudge cubes, but if you used a loaf pan you'd get the big bread-style slices you find at the fair!
In a medium saucepan, melt the chocolate chips, marshmallows and condensed milk. The actual recipe has this happening in the microwave. Don't do that.
Keep stirring, this baby gets sticky. This is when you add in your nuts or cherries if you're using any.
I'd imagine the recipe put this in the microwave to avoid burning the mixture in the pan, but if you are stirring constantly - and I mean constantly, over a medium-low heat, it wont burn.
If everything is blended and melted and you still have bits of marshmallow like I do in this picture, you can take the pan off the stove and mush them against the sides of the pan. They melt and blend right in.
Now you transfer the gloopy goodness from the saucepan to whatever pan you're letting it set in. You may want to grease the spatula a little to get it into every corner. Pop it in the fridge for about 2 hours and it'll be ready to cut and package or serve!
(p. 236)
