Holiday Almanac December 16: Chocolate Mallow Fudge

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When I was in 6th grade, there was an extra credit science project for my class that involved making two different kinds of fudge with two different methods to show the difference in texture between two different types of igneous rocks.

Despite the fact that my science average that year was something like a 98%, I (of course) wanted to do any project that involved cooking, so I made two batches of fudge and brought them in for my class. But I must have done a terrible job of explaining what the point of the project was (ONE BATCH OF FUDGE WAS COOLED QUICKLY AND SO IT BECAME GRAINY! THE OTHER BATCH COOLED SLOWLY AND WAS THICK SO IT'S TEXTURE WAS DIFFERENT!), because after my whole class had tasted it, I asked my best friend what she thought of it, and her only response was 'well, it tasted kind of... sandy.'

And therein ended all future forays into the world of fudge-making, until this week, when I had to attempt again. My fudge this time around tastes sandy again, despite not having been made with the intention of looking like igneous rock, and it's bitter and somehow too dark, despite being made with a marshmallow base.

The verdict:

1 spoon out of five. Maybe if you like fudge, it would be ok, but I think it's too dark, too bitter, and too grainy. Find yourself a better recipe, or, if you wait long enough, I'm sure I'll find one for you.

The recipe:

Chocolate Mallow Fudge

the directions:

Grease a square pan and set aside.
In a saucepan, combine sugar, butter, milk, and marshmallows.
Cook over low heat, stirring constantly until the sugar is dissolved and marshmallows are melted.
Boil 4 minutes, stirring constantly.
Add chocolate, turn heat to low, and stir until partly melted.
Remove from heat and stir quickly until chocolate melts.
Pour into prepared pan and allow to cool.
Cut into squares.

Makes 2 pounds.

the ingredients:

2 c sugar
¼ c butter
¾ c evaporated milk
9 marshmallows, cut into eighths
8 oz semisweet chocolate