OH FUDGE! It's that time of year again! Time to watch Ralphie on BlueRay and kick back with a hot of hot cocoa-and this hot cocoa fudge! I've been making chocolate fudge since I was about Ralphie's age. In fact, I remember watching this movie with my family in the theater when it first came out. It was about that time my mom introducted me to her famous chocolate fudge recipe. Throughout the years, I've changed the recipe a tad. This year, I wanted to make the fudge more festive, so I added some marshmallows and candy cane pieces. The fudge recipe may evole throughout the years, but my love for fudge, and holiday classics, will never go out of style!
2 cups granulated sugar; 5 tablespoons salted butter; one 5 ounce can evaporated milk (make sure it's the small can of milk and not condensed milk!); one tsp. vanilla; 2 cups semi-sweet chocolate chips; one seven ounce jar marshmallow cream; 6 crushed red and green candy cane pieces, 1 cup (give or take) mini-marshmallows for garnish.
In a heavy saucepan over medium-high heat, bring the sugar, evaporated milk and butter to a full boil (not just a tiny bubble; the whole pot must be boiling or you'll have a fudge fail!). Turn down the heat to medium. Stir constantly for 4 minutes. Remove from heat. Immediately add the vanilla and marshmallow cream. Stir in the chocolate chips. Stir until smooth. Pour into a foil lined 13x9 pan for thinner fuge. For thicker pieces, pour into a 11x7 or 8x8 pan. Place candy canes into a reseable plastic bag. Use a rolling pin or potato masher to break into pieces. Sprinkle over the fuge. Sprinkle mini-marshmallows on top of fudge.
Place fudge in the refrigerator for one hour, or until firm. Cut into squares. Store in an air tight container on countertop for up to two weeks (if it lasts more than 5 minutes!)