Monday, December 8, 2008

She lives!

Believe me, I'm every bit as surprised as you that I survived my hangover on Friday. And, because life's just one big party here in Divaland, I attended yet another holiday event on Saturday night. I even managed to revive enough to bring my famous mocha fudge ... which is probably responsible for my yearly invitation to this particular party!

Be forewarned, not only is this recipe thoroughly UN-Beachy, its decidedly low-rent and utterly delicious. I'm almost embarrassed to offer the recipe because ... hangs head in shame ... it requires the use of marshmallow Fluff. Yeah, you read that right - and I'm sorry. Its horribly unhealthy, loaded with sugar, and the absolute key to making no-fail fudge.

Easy No-Fail Fudge:
  • 1 jar (7.5 oz.) marshmallow creme (like Marshmallow Fluff)
  • 1 cup sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter (half a stick)
  • 2 1/2 tbsp. instant coffee crystals or granules
  • 1/4 tsp. salt
  • one 12 oz. package of semi-sweet chocolate chips
Combine marshmallow creme, sugar, evaporated milk, butter, instant coffee and salt in a heavy medium sauce pan. Bring to a full boil over medium-high heat and continue to boil mixture for a full 5 minutes, stirring constantly with a wire whisk. Mixture will change color and become thin while boiling.

Remove from heat and stir in the chocolate chips. Stir until all the chocolate has melted and the mixture is smooth. Pour into an 8 inch square glass baking dish that has been lined with foil and chill in refrigerator for at least 2 hours or overnight. Lift the foil from the pan and peel it away from the fudge and slice into squares. Cover tightly and store fudge in the refrigerator.

Scary as that fluff may sound, you're going to have to trust me on this one. The resulting fudge will be decadent, rich and not a bit too sweet. This is a deep, chocolate-y, grown-up fudge so velvety in texture that its worth braking every rule in the book and using a charming cheat. I hope you'll try it!

Meanwhile, I don't know how many of you have wandered over to 5 second rule and scoped out Cheryl's cookie contest ... but the voting begins today. If you've got a second to spare while surfing about, why not pop into her comments section and Vote! for my Hungarian Horns. I'd be ever so grateful! (You may vote for other choices, of course, but I couldn't resist the shameless plug!)

I'm making the batter for the Horns this afternoon and will bake them off tomorrow evening. Stay tuned for a full report on Wednesday!

So, have you got a special candy of fudge recipe that you only make this time of year? Curious Diva wants to know.

Bon appetite!


Dana McCauley said...

No worries, Diva! We all have a few shameful secrets in our recipe boxes!

The Diva on a Diet said...

Dana, I'm relieved to hear it ... especially coming from a real pro! :)

HektikLyfe said...

I love chocolate. I swear I was real fat in another life.

Anonymous said...

Diva, what size jar of Fluff do you use in the yummy fudge?



Deb said...

Fluff omg I hadn't thought about that in years. When my daughter was little she was a shameless fluff addict - via the wonderful and equally addictive to fudge Fluffernutter. When we moved to Fl I had to have it sent down for years since they did not stock it yet. They finally moved into this century and got wise to fluff but she grew up and I went beachy. But not so beachy that some Christmas fudge isn't in order along with my famous (stolen from F&W) peanut brittle. They called it the best brittle ever and it is - easy to make and so delicious.


pixelgal said...

OK Deb. I'll trade your recipe for peanut brittle (Diva Dad's fave) for the following:

Stained Glass Windows

1 pkg 12oz. chocolate chips
1 cup crunchy peanut butter
1 bag colored marshmallows (usually less)
Melt chocolate and peanut butter. Cool slightly and stir in marshmallows. Shape into log using parchment or wax paper. Freeze. Remove from freezer a few minutes before cutting into slices.
Add to cookie tray and serve.

Tracy said...

This fudge sounds really awesome. I love the coffee/chocolate flavor combo! And I used to love fluffer-nutters when I was little so this recipe is A-OK with me :)

Sass said...

Can I request a care package? ;)

Mmmmm....I just love your page. I just love it.

Juliet said...

I've never heard of marshmallow fluff before! :)

Anonymous said...

Diva, live dangerously once in a while, does the soul good.


The Diva on a Diet said...

Hektik - me too! LOL

Cindy - good question! This recipe is nearly as old as I am ... I used to make it with my mom as a kid ... and it never specified the size jar, though I use the 7.5 ounce glass jar and will correct the post to reflect that. Thanks!

Deb - I was a huge fan of the fluffernutter when I was a kid too! I'll echo Pixelgal and ask for that brittle recipe ... I adore peanut brittle! :)

Pixelgal - well done! Now, the only question is will you be making it this year??? Please! ;)

Tracy - so glad the Fluff didn't scare my readers off! Its delicious and not too sweet - this recipe has far less sugar than the one on the fluff jar.

Sass - love you back! :)

Juliet - really, wow! I'm not sure I'd eat the plain fluff as an adult ... much to sweet ... but its perfect for making candy.

Argentum - I couldn't agree more! :)

The Diva on a Diet said...

Also ... HUGE thanks to Deb and Pixelgal for voting for the Hungarian Horns over at Cheryl's blog. I appreciate it!!! I'm off to bake some horns right this minute and will post about them tomorrow. :)

Deb said...

Thanks for sharing Pixiegal, okay so here's the brittle from Food and Wine:

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted peanuts, cashews, pistachios or pecans (I use the plain old dry roasted store brand peanuts)
Fleur de sal or Maldon sea salt (I use plain old kosher)

In a large sauce pan combine sugar, butter, water and corn syrup, bring to a boil. Cook over moderately high heat stirring occasionally until caramel is light brown and registers 300 degrees on a candy thermometer (up to 10 minutes). Remove from heat and add baking soda (careful it will bubble up). Stir in nuts and immediately scrape on to a large rimmed baking sheet (non stick or I use parchment paper to line), spread out in a thin even layer to cool working quickly with a wooden spoon (oil it to keep brittle from sticking). Sprinkle with salt and allow to cool. Break into large shards after about 30 minutes. Store in an airtight container at room temperature for up to one month (it will never last that long LOL)



The Diva on a Diet said...

Deb - that brittle recipe looks amazing! Thank you for sharing it and I hope I'll be able to carve out some time to try it. Yum!