Ally



Kids are wily. Last week when I dropped by Mr S.'s abode, I should have known something was up when Kidlet #1 greeted me at the door with a big smile and a compliment. He smoothly transitioned into asking me if I knew how to make fudge. When I replied that I did but that it had been several years since I had made pans of that rich, chocolaty treat (I used to make it at Xmas time); I could see his 11 year old brain tickering away...after a moment or two, he hesitantly inquired whether I'd make some. Being that I'd hate to be the one to trample on a child's dream (and he was looking at me with big, blinky eyes) I acquiesced. Plus fudge is one of the easiest desserts to put together, you don't even need to use an oven. So, Kidlet #1 and I struck a bargain-- if he was good for a week, then I'd make some fudge and bring it over. It's a week later now and guess what I was making in the kitchen this morning? I'll give you a clue, Kidlet #1 was as sweet as fudge all week.  :)

Ingredients

1 t of vanilla extract
2/3 cup evaporated milk (not to be confused with sweetened condensed milk)
1.5 sticks of unsalted butter
3 cups of granulated sugar
16 oz. bag of semi-sweet chocolate chips
7 oz. jar of marshmallow cream (do not sub with regular marshmallows)
1/4 cup sliced, roasted almonds

Instructions

1. Line a 13"x9"x2" baking pan with foil. Then spray with cooking spray.

2. In a heavy pot, stir together sugar, butter and evaporated milk. Bring to a rolling boil.

3. Once it reaches a boil, let it go for 4-5 more minutes, stirring constantly.

4. Turn off the heat, stir in chocolate and marshmallow cream.

5. Mix thoroughly. Add the vanilla then stir some more.

6. Pour into the lined pain.

7. Sprinkle liberally with sliced, roasted almonds.

8. Place pan in the fridge to harden.
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