Five Minute Fudge

The holidays don’t officially start until I’m in my Snuggie, watching The Fireplace Channel and trying to figure out where the loop happens. I’m usually eating fudge while I do this. For those cakers who have yet to make it, fudge can be tricky because most recipes tell you to take its temperature. The first time I made it, I grabbed the thermometer out of the medicine cabinet. The bad news? The thermometer exploded. The good news? Mercury fudge soon became a family favourite.

You don’t need a thermometer for this Five Minute Fudge but you do need time. It took me 19 minutes and 22 seconds to make it! That’s not counting the time it took me to put on pants and lipstick, get in the Chevette, drive to the No Frills, buy the ingredients, stop for a double-double and a Boston Cream and come back home. Needless to say, I was tempted to send a letter of complaint to the Lambeth Co-operative Playschool for false advertising.

But then I tasted the fudge and I did a 360. Or is that a 180? Anyways, it’s good. Leave this out on the table for Santa on Christmas Eve and I bet he leaves you an extra present. Mainly his teeth. Sadly, fudge has its side effects.

2/3 cup Carnation milk, undiluted
1 2/3 cups sugar
2 cups (4 oz) miniature marshmallows (16 medium diced marshmallows)
1 teaspoon vanilla
½ cup chopped nuts
1 ½ cups semi-sweet chocolate chips
¼ teaspoon salt

Mix milk, sugar and salt in saucepan over medium heat. Heat to boiling. Boil for 5 minutes longer, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes, until marshmallows are melted. Pour into buttered 9-inch pan. Cool and cut into squares.

Source: Our 20th Anniversary Cookbook, Lambeth, Ontario

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