My first attempt at making fudge...

My first attempt at making chocolate fudge was a success.  A girl at work has been making and bringing in a delicious chocolate fudge at Christmas probably every year that she has worked here.  It's so delicious that I am constantly munching on it when she brings it in.  Every year I get the recipe from her with the intent on making it and then never do. This year was different.  She had sent me a text with the recipe and one day while I was grocery shopping, I happened to be by the holiday baking supplies and decided I was going to make the fudge.  I bought all the ingredients and Saturday morning got started.  It was really simple to make; the worst part was probably cutting the fudge.  And it turned out so yummy!

I took pictures of each step of the process.  You can find the directions and recipe at the bottom of the page.

 

Mamie Eisenhower's Million Dollar Fudge II

ingredients:

1 package (12 ounces) semisweet chocolate chips

1 package (11 1/2 ounces) milk chocolate chips

1 jar (7 ounce size) marshmallow creme

1 1/2 cup chopped walnuts

2 teaspoons vanilla extract

4 cups sugar

1 can (12 ounces) evaporated skimmed milk

2 tablespoons butter or margarine


Directions:

When Mamie Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow creme. Her candy was so creamy the president reportedly called it the "million dollar" fudge.

Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla.

In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat.

Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.

When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate.

Cutting Fudge: By lining the pan with foil, you can remove the fudge quickly and easily. When the candy is firm, grasp the foil and lift the block of fudge out of the pan. Remove the foil and place the candy on a cutting board. Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.