I really do make a mean batch of fudge.  It is my claim to fame.  Don’t ask me to make Mauri-1pie crusts.  I don’t care how “fool proof” the recipe is, I can’t make them.  I am not afraid to tackle fudge.  It really is easy, and I am going to share my recipe with you.  I have been making this for more years than I want to admit.  The hardest part is finding enough pans to butter and get ready for the hot fudge.  I always do double batches, and usually make Vanilla,  peanut butter and chocolate in one sitting.  Make one mess, clean it up at one time.  It works for me.  Let me know how this works for you, and by all means, bring some of your fudge by Sherman Provision, and I will give you my professional opinion.

Fantastic Holiday Fudge

3 cups sugar

3/4 cups butter (1 1/2 sticks)

2/3 cup evaporated milk (5 1/3 oz)

12 oz. bag of chocolate chips (or peanut butter, or vanilla chips)

7 oz. marshmallow creme

Butter a 9 X 13 inch pan

Combine sugar, butter, and milk in a heavy 2 1/2 guart saucepan.   Bring to a rolling boil, stirring constantly over medium heat.  Boil for 5 minutes (medium heat).  Stir andremove frm heat.  Stir in the chips, marshmallow creme and vanilla.  Beat until blended.  Pour into greased 9 X 13 inch pan.  Allow to cool completely before cutting.

When you are making the vanilla fudge be dilligent to stir constantly.  It is the least forgiving of all the fudge.  I usually start with the vanilla, and then move on to the chocolate and peanut butter.  I usually soften the vanilla chips in the microwave in a bowl before I add them to the rest of the mixture.  You do not need to do this step with the chocolate and peanut butter fudge.

This recipe is really easy to double and make a double batch at one time.

Hope this helps you with some yummy treats for the Holidays.  Until next time, From our Butcher Block to your Table.