Egg-free, peanut-free fudge
So I blithely assumed marshmallow creme would be the same and bought seven jars one Christmas -- I'd planned on making Fantasy Fudge as gifts. Uh-oh. Friends at work got a lot of free marshmallow creme that year, and I started looking for a new recipe.
I dug through cookbooks, tried and failed a few times and finally came up with an acceptable subsitute. It's not as easy as Fantasy Fudge, but it's reliable.
It's based on baking chips, so you need to be careful if you're dealing with a peanut allergy. Other wise, feel free to have at it. Part of the fun of Fantasy Fudge was being able easily vary the flavor by varying the chips, and that works well with this recipe, too.
- 2/3 c. evaporated milk
- 1 2/3 c. sugar
- 1/2 tsp. salt
- 2 c. miniature marshmallows or 16 large marshmallows, quartered
- 1 1/2 c. chocolate chips
- 1 tsp. vanilla
- 1/2 c. nuts -- I don't use this due to tree-nut allergies
Mix milk, sugar and salt in two-quart saucepan. I use a pressure-cooker pan because it's heavy enough to prevent scorching. Boil and stir three minutes. Remove from heat, add marshmallow, chocolate chips and nuts. Pour into butter 9-inch pan. Cool until firm, cut.
I usually double the recipe and use a 13x9 pan, which makes the fudge a bit thicker. The guys think that's a good thing.
Copyright 2008 Debra Legg. All rights reserved.