Little Foodies: Easy Chocolate Fudge

The Foodies' KitchenDecember 13, 2015

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Fudge is one of the Christmas candy recipes I remember looking at when I was a kid. I say looking at because this is not the type of candy people would make in Guatemala, so I used to browse at the photographs in my mom’s cookbooks when I was small, and recipes like Fudge, Divinity and Candied Popcorn balls always caught my attention, these treats were featured in the Better Homes & Gardens cookbook, which was my favorite back then.

Mom didn’t really cook, so we didn’t have tools for making candy at home…and also, I was only 6. As I got older, and my interest for cooking persisted, I started acquiring my own kitchen tools and through trial and error, and a year in cooking school, I have managed to learn what I know today. But, I always remember those cookbooks at this time of year.

To make traditional fudge, you need a candy thermometer to carefully monitor the temperature and you have to beat it by hand to get the right texture. Why go to all that trouble when you can use a recipe like this one? And best of all, it’s easy enough to make with your kids! Read the whole recipe first, and make sure you let the mixture boil for the 5 minutes it requires, but always stirring it to avoid the mixture to burn at the bottom. This is the step that will get you the right consistency. Also, have your loaf pan prepared beforehand: line it with wax paper and lightly coat it with cooking spray.

You can mix in toasted walnuts, crushed peppermint candy, toasted almonds, dried cranberries, or simply use sprinkles to decorate by pressing them on the top, as we did.

Safety Alert!

This recipe requires stove-top time. Use your discretion to let the child participate in active stove-top steps.

Kitty & Helga

Easy Chocolate Fudge

Recipe from Martha Stewart
Makes about 24 small squares

Ingredients:
½ cup heavy cream, (35% fat content)
1 cup sugar
½ teaspoon salt
1 ¾ cups mini marshmallows
3 tablespoons unsalted butter
1 ½ cups semisweet chocolate chips
½ teaspoon pure vanilla extract

Mix-in ideas (optional):
¾ cup chopped walnuts
¾ cup crushed peppermints
¾ cup dried cranberries
Decorative Sprinkles

Procedure:

Line 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray. Set aside.
In a medium saucepan with a heavy bottom, combine sugar, salt, butter, cream, and marshmallows over medium heat; cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, for 5 minutes. An adult should remove the pan from the heat.
Add chocolate chips and vanilla to saucepan (this part is off the stove). Stir until chips are melted and combined. If you like, mix in ½ cup peppermints, dried cranberries or nuts.
An adult should pour hot fudge into the loaf pan. Top with remaining mints, sprinkles, dried cranberries or nuts.
Cool fudge in the pan, at room temperature, 3 hours. Grip paper, lift out fudge, and place on cutting board. Discard paper. An adult should cut fudge into squares.

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