I often think of fudge as the black hole of candy. There simply isn’t any other confectionary that comes close to its sugar density. If sweetness could be quantified by weight, a cube of fudge would be so heavy, it would be impossible to pick it up. You'd have to get down on all fours and nibble on it like a rat does cheese.
But something tells me that wouldn't go over too well with the ladies at Auxiliary Branch 133.
While I don't consider fudge itself caker – although it’s about as Anglo Saxon as you can get – there’s a magical ingredient in this recipe which gives it the Caker Seal of Approval. Can you tell which one it is?
Here's a clue: if you get it in your hair while making this, you’re screwed.
3 cups sugar
¾ cup margarine (I used butter)
6 ounce can evaporated milk (about 1/2 of a large can)
12 ounce package semi-sweet chocolate pieces
7 ounce jar Kraft Marshmallow Cream (I used Fluff brand)
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar and margarine with milk. Bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly (mixture scorches easily). Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased pan and cool. Cut into squares.
Source: Cooking Favorites of Cobourg, Ladies Auxiliary Branch 133