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
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.