Fudge pt 2

The title of this post should really be Fudge Disaster 08. I always make and give away fudge during the holidays. This year was a little different. My fudge making was doomed.

The first batch of fudge suffered from a condensed v. evaporated milk mix-up. For those who are familiar with these two types of canned milk. They come in the same size can and are generally placed next to each other on the grocery store shelf. While my fudge recipe (see below) calls for evaporated milk, I somehow came home with condensed milk. Condensed milk is basically sugar with a little milk, while evaporated milk is unsweetened milk with less water.

Batch 1 was a total disaster. As I poured the evaporated milk in the pan, I remember thinking it was a little odd. When combined with granulated sugar and marshmallow fluff, the mixture was quickly on its way to hard candy consistency. I threw that batch away.

Batch 2 was a quickly modified batch that I tried to pull together from a couple of online recipes for condensed milk fudge. Instead of my mint fudge, I opted for peanut butter fudge. It was edible, but very grainy and way too sweet.

Enter Batch 3. I was sick all week and needed a diversion from the couch, so I decided to try one more time. I'd seen a very cute fudge presentation on television where the fudge was poured in small muffin tins to set, making little fudge cups. Since my usual fudge dishes were dirty, this seemed like a great option. This method, however, relies on very precise lining of the muffin tin with foil. My best attempt at precision, however, was not sufficient. Instead of lovely little fudge cups, I got semi-cupish shapes with deep groves and ridges, many of which had bits of foil stuck inside. This batch of fudge is now in our fridge because I cannot in good conscious give away fudge "cups" with little bits of foil hidden inside.

After batch 3, I was placed on bed rest due to some breathing issues and the type of umbilical cord the baby has, so there were no more tries.

So technically, I did make fudge this year, I just didn't make giftable, edible fudge.

Either way, here is the recipe, in case you want to try your own luck.

Thin Mint Fudge
2/3 cup EVAPORATED milk
1 1/2 cups granulated sugar
7 oz (1 jar) marshmallow fluff
1/4 cup butter
1/4 tsp salt
1 pkg semi-sweet chocolate chips
1 cup Thin Mint cookies (or Grasshopper cookies) chopped
1 tsp vanilla

In a large, heavy pot, combine milk, sugar, marshmallow fluff, butter, and salt. Bring to a boil, stirring constantly. Boil 4-5 minutes, stirring constantly.

Remove from heat and stir in chocolate chips, chopped cookies, and vanilla until melted and smooth. Pour mixture into 9x9 pan lined with foil. Chill two hours or until set.