“We should bring fudge,” Matthew said. “Huh?” I asked.
“We should bring fudge to their party on Friday night.” Yeah. Fudge.
Matthew and I were never a “we” in that sense of the word, and he essentially meant “YOU” should bring fudge but I had obliged. We had been invited to a party hosted by the “2L’s” during our 1L year. Anxious to break out of the Section Bubble that happens during the first year of law school, we had agreed to go to the party — which was really like a frat house affair — and arrive together, for moral support (okay, I was the one anxious to walk into a house full of near-stranger, but that’s besides the point here). Given that it was only the first week back of the quarter, and I really didn’t want to read for Civ Pro that afternoon, I took the idea and ran with it. By the time the party was in full swing and Matthew and I met up, the fudge was ready and armed with the peace offering of sugar, I knew I at least had something to start conversation.
You know the scene from Dirty Dancing, when Baby is asked what she was doing at the party with all the cool kids? She responded, “I carried the watermelon.” Well, I brought the fudge.
Yes. The chocolate made me pretty popular, and unlike most of the party-goers, I was known not for some crazy dance move, a drunken mishap, or all night revelry. I was known for chocolate. Everyone brings beer – I brought brownies, fudge, and peanut butter chocolate chip cookies to the various keggers I attended over my law school experience. On ther more “formal” occasions, i.e. when food was encouraged and meant to be enjoyed rather than to soak up the alcohol, I’d step it up and provide cheesecake.
Fudge is really easy to make when you use the right recipe. I typically opt for the family favorite — no secret here, Fantasy Fudge on the back of the Marshmallow Creme jar.
****My mom always has this ready, hidden in the freezer or in the very back of the refrigerator, lowest shelf — that is out of my dad’s line of sight, when Marie and I head home for Christmas. Throughout the holiday week, Marie and I keep tabs on our shameless attacks on the sweets. “I just had 3 pieces of fudge. It’s 11am.” “Yeah, me too — at 9:30 after my breakfast of pumpkin pie.” ****
It’s a lovely combination of butter, condensed milk, and sugar boiled for four minutes. Then you add the marshallow creme and a bag of semi-sweet chocoloate chips. To make it prettier, I added some white chocolate chips and toffee pieces for garnish. I took this batch to a Super Bowl Party over the weekend. In the anxiety during the fourth quarter, not a piece of fudge was spared.
Fantasy Fudge (from the back of the Marshmallow Creme jar)
- 3 cups sugar
- 3/4 cup butter
- 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
- 1-1/2 pkg. (12 squares) Baker’s Semi-Sweet Chocolate, chopped
- 1 jar (7 oz.) Marshmallow Creme
- 1 cup chopped Walnuts (optional, certain sisters do not like to adulterate chocolate with nuts)
- 1 tsp. vanilla
Line a 9-inch square pan with foil, leaving a foil overhang. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.