Fudge!

My grandma always made the BEST fudge. My mom also makes great fudge (although she doesn't think so). This year at Christmas, mom decided she wasn't going to make fudge, so I decided to try my hand at it. I did some research on fudge making and thought I could handle it. Unfortunately, my grandma never used a recipe to make her fudge, so I had to find a recipe. I decided on Sweet Dreams Chocolate Fudge Candy by Max Brenner (on one of Paula Deens shows).

It took me 3 tries to get some good fudge that was attractive. The first batch separated so there was what appeared to be oil pooling on the top. I blotted it off. The fudge tasted okay, but it was really hard and grainy. I made a second batch. This one was separated too, but I left it on hoping that it might soak in. It didn't. Instead, it hardened into ugly pools of butter on the top. Once that was picked off, the fudge was okay.

I tried one last time and it turned out pretty good. I was overthinking it the first few times. I was bringing it to the soft ball stage even though the recipe didn't call for that. Apparently it was too hot and that is what was causing the separation. So really just cook for 5 minutes. I also poured the hot sugar mixture over the chocolate chips and mixed. Then I let it sit to cook a while. Then I beat it for quite a while with a mixer, until it started to loose its shine. Then I added nuts and vanilla and mixed a bit more. Then I poured into the pan and let it cook.


Sweet Dreams Chocolate Fudge Candy by Max Brenner (as appears on Foodnetwork.com)
Ingredients

1 (7-ounce) jar marshmallow cream (clouds)
1 1/2 cups white sugar (princess's diamonds)
2/3 cup evaporated milk (mountain snow)
1/4 cup butter (candy bricks)
1/4 teaspoon salt (the lost sea)
3 cups milk chocolate chips (from the milky way)
1/2 cup chopped nuts (hidden forest)
1 teaspoon vanilla extract (magical island)

Directions:
Line an 8 by 8-inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the "dream" or parchment paper.