Oh, fudge

Yesterday was the last day of school before Winter Break, and word spread quickly:  former sweet student, Kathryn, had dropped by with a plate of her homemade fudge.  By the time I could get to the teacher's lounge to snap up a piece of this much anticipated yearly treat, my favorite butterscotch flavor was gone.  However, that didn't stop me from sampling her white chocolate-and-peppermint variety!

Kathryn came to our school several years ago and quickly became famous for her holiday candy.  When she graduated last year, we were sad to see her go -- but also sad to know that the days of her fudge were behind us.  What a treat it was to hear that she had stopped by specially with a plate of goodies for us this year.  Best of all, Kathryn shared her recipe.

Kathryn's Fudge

Printable copy of this recipe

INGREDIENTS

3 c. sugar

1 ½ sticks of butter (the equivalent of ¾ cup)

5 oz of evaporated milk

1 jar of Kraft Marshmallow Fluff

1 package of chocolate, butterscotch, or white chocolate chips

1 t. vanilla

Optional:  six peppermint candies, crushed

DIRECTIONS

1. Line an 8-inch square pan with parchment paper.  Cut enough paper so that it hangs over the sides.

2. In a heavy 3-quart saucepan, combine the sugar, butter, and evaporated milk over medium heat. Bring to a rolling boil, stirring constantly.  Reduce heat and boil for 5 minutes at a full rolling boil, or until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Take mixture off of the heat and add chips.  Using a wooden spoon, stir until melted and smooth.  (Kathryn’s tip:  for butterscotch and white chocolate varieties, cover the pot with a lid and let sit.  The chips will melt faster.)  Stir in marshmallow fluff and vanilla.   Beat until well blended and then pour into prepared pan.  (For peppermint fudge, add crushed peppermints to white chocolate at this point.)

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.