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Blue-Ribbon Fudge

From

August/September 2005

Blue-Ribbon Fudge

Most fudge recipes use heavy cream, but for our Blue-Ribbon Fudge we used evaporated milk instead—it’s a safer bet because it is so stable and won’t separate if overheated. We used Marshmallow Fluff to ensure a light, airy texture. The fluff also protected the sugar from any accidental crystallization, which would have marred the fudge’s smooth texture. Finally, we boosted the flavor of bittersweet chocolate with intense-tasting unsweetened chocolate. With no sugar in it, unsweetened chocolate contains much more chocolate flavor.

Makes about 5 pounds

Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.

Ingredients

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