Anyway, back to the food. 2 night's ago I was craving fudge. Of course, I googled fudge recipes and didn't come up with any recipes. I noticed that all the recipes used condensed milk. I didn't have condensed milk, which is why I didn't come up with any recipes. The next day I found a recipe for fudge that used evaporated milk instead of condensed.
This recipe uses bittersweet and unsweetend chocolate. Along with the evaporated milk was a surprising ingredient, marshmallow creme. Though this is the first time I've seen it used in a fudge recipe, I think the creme made the texture of the fudge smooth and creamy. The bittersweet chocolate gives your fudge more sweetness while the unsweetend chocolate adds a richer chocolate flavor without the added sugar.
I halved the recipe, since 96 squares of fudge was a little too tempting for me. I gave you the whole version, though, in case you wanted to bring it to a party or any other event :)
Enjoy the fudge and try not to eat the entire pan! Let me know how you like it!
2 C. sugar
1 (12-ounce) can evaporated milk
16 T. unsalted butter
2 C. walnuts or pecans, toasted and chopped coarsely
1 ( 7 1/2 ounce) jar marshmallow fluff
2 t. vanilla extract
12 ounces bittersweet chocolate (I used semi-sweet chocolate chips)
8 ounces unsweetened chocolate
1. Make foil sling* for 13 by 9-inch baking pan. Bring sugar, evaporated milk, and butter to boil in Dutch oven over medium-high heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees, 7 to 12 minutes.
2. Off heat, stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool, stirring occasionally, until it registers 160 degrees, about 20 minutes.
3. Add chocolates, stirring until completely melted and mixture is smooth. Transfer mixture to prepared pan and spread into svn layer. Cover surface directly with plastic wrap and smooth top (I just used my hands). Remove plastic and refrigerate fudge, uncovered, for 3-4 hours. Using foil overhang, lift chilled fudge out of pan. Let fudge sit at room temperature for 25 minutes before serving. Cut into 96 (or how ever many you want) pieces.
*To make a foil sling, fold to long sheets of aluminum foil so that one is 13 inches wide and the other is 9 inches wide. Lay the folded sheets in the pan perpendicular to each other, with extra foil hanging over the edges o the pan. Push the foil into the corners and up the sides of the pan with your fingers, smoothing the foil flush to the pan.
(Recipe from: America's Test Kitchen)