Back in my college hippie days, my Dad used to make batches of his delicious made-from-scratch fudge and send me some in a shoe box. My roommates and I used to devour the stuff, sometimes when the “munchies” hit us after we had sampled a little you-know-what.
But those days are long gone – and here comes Valentine’s Day. Amazingly, I had never tried to make my father’s recipe and this seemed a great opportunity to try making it. I had hopes that it would be a hit with Larry for a Valentine treat.
Years have passed since my Dad had made his fudge. Ingredients have changed their sizes and weights. Marshmallow cream now comes “air-puffed” and evaporated milk in skimpy five-ounce cans. I made a few adjustments, reducing the sugar and adding some coffee to intensify the chocolate flavor, and held my breath.
Larry looked over my shoulder as I was stirring the fudge, and asked me if I was using the “soft ball” method. Nope, I said, I had put my faith into my father’s recipe. Turns out that my first batch of Daddy’s homemade fudge came out just fine…
- 1 7-ounce jar marshmallow cream
- 1 5-ounce can evaporated milk
- 1 cup white sugar
- 4 tablespoons unsalted butter
- 1 pinch kosher salt
- 1 12-ounce bag semi-sweet Ghirardelli chocolate chips
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla
- Combine the marshmallow cream, evaporated milk, sugar, butter and salt in a medium-sized saucepan.
- Bring to a full boil and cook, stirring for 5 minutes, while the mixture continues to boil.
- Remove from the heat. Stir in the chocolate, coffee and vanilla.
- Pour into a lightly buttered 8-inch metal baking pan.
- Chill for 2 hours (minimum) in the fridge, then cut into pieces and enjoy.