Sunday, December 28, 2014

Recipe #42: Absolutely the Most Wonderful Rum Raisin Walnut Fudge...or, Plain Fudge...Absolutely!!!

Now, this recipe is for rum raisin walnut fudge, but you can go many ways...made with vanilla instead of rum extract, without the raisins, without the nuts.  I can't say enough about this recipe....it doesn't require a candy thermometer, you don't have to use a spatula to get all the marshmallow fluff out of the jar, because there IS no marshmallow fluff...it is foolproof and comes out perfect every time...yes, every time.   It's not grainy...it's super creamy.   And it makes 5 pounds, half for you to eat right away (lol), half to freeze (yes, it freezes wrapped in double foil for a number of months), or  I cut up 3" squares, wrap in foil and tie with ribbon to give as gifts.  You must try this recipe.  You will thank me the rest of your life. 

1 stick butter                                                             1 large can evaporated milk (14 oz)
4 1/2 cups sugar                                                       1 10 oz bag of mini marshmallows
2 12 oz bags chocolate chips, plus 1/4 cup*        1 small bottle of imitation rum extract (1 oz)
2 cups chopped walnuts                                                or 1 tbsp pure vanilla extract
1/4 tsp salt                                                              

*You can use chocolate chips (I use Nestle's) or you can use a combination of dark, milk, etc., as long as it's good chocolate, and as long as it equals 26 oz.  Also, before you start, have the chocolate ready to go, the nuts chopped, the raisins in a bowl, the marshmallows opened, the extract nearby, your 9x13 pan foiled, greased and ready to go.

Stir together in a large dutch oven, over moderate heat, the butter, evaporated (remember, evaporated, NOT sweetened condensed) milk and the sugar.  I use a big wooden cooking spoon with a hole in it (see below).  Bring to a boil.  Turn down heat to medium low, almost low...the mixture should still be boiling.  Cover and boil for 5 minutes, (make sure to set a timer), then turn off heat.  Add marshmallows and stir until they are all melted.  Add the chocolate, stirring until melted as well.  At this point, you will add the rum extract or vanilla, raisins and nuts.  Stir until combined.  Pour into a 9x13 pan, lined with tin foil (long enough to hold when you take out of the pan), and sprayed with cooking oil.  The fudge will start to set rather quickly, so get it out of the pan, even it out, and let it sit while it cools.  Yes, you can eat what's left in the pan or on the spatula...just be careful, cause sometimes it's still pretty hot.  When cooled, lift it out of the pan, and cut into squares.  Bon appetit!

This recipe is dedicated to a dear friend, Kathy Sanchez...





butter, salt, sugar and evaporated milk still melting...

this batch I goofed and added the chocolate first, then the marshmallows...no matter...

everything is mixed in and ready to go...

doesn't it look GREAT?

always a nice shiny top...

you can see a few raisins, a few nuts...


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