R and I are making fudge tonight. I add stuff and he stirs. We're making a batch each of chocolate and eggnog flavor. I have to take some to work tomorrow, and R probably will too, and I signed up to bring dessert to our Sunday School party Friday. Here's the recipe, for those of you who do not get it on the back of your marshmallow cream (excuse me, creme).
3 cups sugar
1-1/2 stick (3/4 cup) butter or margarine
5 oz (2/3 cup) evaporated milk
Stir this in a pot on the stove over medium heat until it reaches 234F. You really need to do this with a candy thermometer. We tried to wing it for years until we gave up, and it makes a huge difference. Once it reaches 234F, take it off the stove and add
12 oz. semisweet chocolate chips
1 tsp vanilla extract
1 jar (7oz) marshmallow "creme"
and STIR. This is where R comes in - it's too hard for me to stir this until it's mixed thoroughly. While he's stirring, I'm lining a 9-in. square pan with aluminum foil. Once everything is mixed together, pour into the pan and allow it to cool. You shouldn't cool in the refrigerator, because if it cools too fast it will form crystals. Once it's mostly solid, you can dump it out and cut it into little squares, and then put that in the refrigerator.
Eggnog fudge is the same, except that you substitute eggnog for evaporated milk, almond bark for chocolate chips, and skip the vanilla flavoring; and I always sprinkle it with nutmeg before I cut it. Also, it won't really solidify enough to dump out and cut unless you refrigerate it first.
We'll make two more batches this weekend because R's family has come to expect it. Plus, we will want to eat some more. I don't know why we don't all gain 40 pounds and develop diabetes every December.