Chocolate-peanut butter-marshmallow fudge
Are you ready? I’m about to let you in on a family secret. It’s my mom’s fudge recipe. This fudge is so well-known… so sought-after… so stinkin’ delicious, that I couldn’t call us friends if I wasn’t willing to share it with you. Consider it my Christmas gift.
Seriously, I can’t even tell you the requests that come for this fudge. The expectations of yumminess. The oohs and ahhs of happiness. I kid you not. Try it. You’ll see. And you can thank my mom.
Recipe: My Mom’s Fudge
1 stick of butter
3 c. granulated sugar
1 tsp. pure vanilla extract
pinch of salt (We’re talking the three-finger pinch here.)
pinch of flour
pinch (drizzle) of light corn syrup
3 Tbsp. unsweetened cocoa powder
1 c. evaporated milk
1/2 c. water
1 c. creamy peanut butter
1 c. marshmallow fluff
1 c. chopped walnuts, optional (These aren’t really optional in my opinion, but Bea can’t eat walnuts, so there are always some batches made without.)
Butter a 9×9 baking pan. Cook first 9 ingredients over low-medium heat until fudge forms a soft ball when dropped into cold water. (This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. Use your fingers to gather the cooled syrup into a ball. If it is at the soft ball stage, it should easily form a ball, then flatten once it is removed from the water. I don’t have the patience for this method, so I just cook mine until it registers between 235-240 degrees on a candy thermometer.) Remove from heat. Stir in peanut butter, marshmallow fluff, and walnuts. Pour immediately into prepared pan and allow to cool completely before cutting.
(Can be frozen too!)