Blue-Ribbon Fudge (ATK)

• servings: 5 pounds

Ingredients

4 cups sugar

1 (12-ounce) can evaporated milk

16 tablespoons (2 sticks) unsalted butter

2 cups walnuts or pecans, toasted and chopped coarse

1 (8-ounce) jar Marshmallow Fluff

2 teaspoons vanilla extract

12 ounces bittersweet chocolate, chopped

8 ounces unsweetened chocolate, chopped

Directions

1. Line 13 by 9-inch baking dish with two pieces of foil, placed perpendicular to each other; let edges of foil overhang pan.

2. Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed 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 on instant-read or candy thermometer, 7 to 12 minutes.

3. Take pan off heat; stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes.

4. Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)

Notes

For a smooth and creamy texture every time, we rely on evaporated milk and Marshmallow Fluff.

Although candy making is usually best left to professionals, homemade fudge is surprisingly easy to prepare if you know a few tricks. Conventional recipes call for heavy cream, which can separate when heated. We found that evaporated milk is much more stable. And for a fluffy, light texture, we add Marshmallow Fluff, which eliminates the tedious beating of the fudge that standard recipes require. The Fluff also prevents any crystallization of the sugar, so the texture of this fudge is creamy and smooth, never grainy. Finally, the combination of bittersweet and unsweetened chocolates gives this fudge its intense chocolate flavor. Use a candy thermometer to monitor the temperature of the sugar mixture as it cooks. Once it reaches 234 degrees, it's done. (At higher temperatures, the fudge will turn crumbly.) And wait to add the chocolate until the sugar mixture has cooled to 200 degrees. If added right away, the chocolate can separate. -Diane Unger-Mahoney

Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.

AUGUST/SEPTEMBER 2005 • COOK'S COUNTRY