A Tale of Three Continents

Thursday, August 26, 2010

 It was the best of fudge, it was the –

Actually, it was just the best of fudge.

Paul’s Fudge is named after my dad.  I don’t know where he got the recipe, but we’ve had it as long as I can remember.  Dad used to listen to Detroit radio station WJR in the basement while he worked on the farm accounts, and once in a while he copied down a recipe he wanted my mom to try.  If I had to guess, that’s probably where he got it.

This is the first recipe I made on my own.  I loved adding the chocolate chips to the marshmallow mixture and watching them melt as I stirred.  As a kid, I made fudge every year for the Rodney Fair, and won a few first place ribbons for it.  WJR may have been the home of the hated Detroit Tigers, but they sure knew a good fudge recipe.

A few years ago we made a batch for our friends, the Jay family.  They loved it so much that they took the recipe to China with them and shared it with their friends at the International School.  This fall, with their relocation to Geneva, Switzerland, I’m hoping that a third continent is introduced to Paul’s Fudge.  Growing up in rural southwestern Ontario, I never imagined – and I’m sure my father didn’t either – that this recipe would go so far!

Paul’s Fudge

2 cups cut-up marshmallows (about 25)
½ cup of half-and-half cream (original recipe calls for evaporated milk)
2 Tbsp butter
¾ cup sugar
pinch salt
1 cup chocolate chips
½ tsp vanilla

Combine marshmallows, milk, butter, sugar, and salt in a saucepan.  Stir over medium heat until mixture comes to a full boil, then boil hard for exactly 3 minutes, stirring constantly.  Remove from heat, and add chocolate chips, beating until they melt.  Add vanilla and beat to blend.  Pour into greased 8” by 8” pan.  Chill and cut into squares.


Anonymous said...

Oh my, this is much too tempting. I am thinking of making it, just for me and a few others.

Valerie Gamine said...

I love the way you begin your posts. :D
This fudge looks sinfull, I love it!

Shandy said...

The recipe really has traveled. What a great way to share a treat! I love your photo and with a post like this, I am going to have to make a batch of my own this weekend =).

Carol Peterman/TableFare said...

Last winter I made a variety of styles of fudge trying to find a great one. Never was wowed by any of them. I look forward to giving this one a try. Happily I think I have everything on hand so I can get right to it!

Amy of Sing For Your Supper said...

Oh boy, I love fudge SO much!!! This looks so silky and gorgeous!!!

Beth said...

Fudge is so decadent that I don't make it often, but it really is a sweet treat on occasion. I'm glad so many of you are tempted by it. Who knows, maybe it'll make it to a fourth continent!

Heather said...

What a lovely recipe! The fudge looks absolutely mouth-watering.

Amanda said...

Oh I love fudge, my husband worships it! LOL Looks delicious!

Jaime said...

thank you for sharing. i can't wait to try this recipe. do you think i could use uncut mini marshmallows instead of cutting up big ones?

Beth said...

Yes, you can definitely substitute minis for large marshmallows, Jaime. I've done that if I only have minis in the house. The only drawback is that I use the substitution 10 minis per one large marshmallow, so you have to count 250 of them! 2 cups might work, but I've never checked to see if they measure in the same way as the bigger ones.

Jaime said...

hmmm maybe i will count and measure and see if it comes out the same. it is good to know the exact count required so i don't mess up the recipe, though. thanks beth!

Tessa said...

This looks almost exactly like the fudge recipe that my dad always makes. I think the only difference is that his uses marshmallow creme. I can still remember having to stand on a stool so that I could help him make it for the holidays when I was a kid. Makes me want some now =)

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