Oh Fudge!

My first first real job, with taxes taken out and everything, was at Marla's Bakery. What a wonderful place to work. I not only got to work the counter and wash dishes, but I also got to help make a variety of treats sold at the bakery.

They were many good and delicious things for sale at the bakery - danish, coffeecakes, cookies, but Marla's was famous the New York cheesecakes. My only regret now was that I didn't pay enough attention to how things were made or write down any of the recipes. Oh, I did pick up a few tips, like lining the cake pans with parchment paper to insure the come out clean. Also, use dental floss (not mint flavor!) to cut the cheesecakes cleanly. After spending an entire day rolling truffles, I can do that in my sleep.

Marla's is closed now, and has been for many years. However, Chef Marla still works locally and a few years ago, an article was written about her in the local paper. I really enjoyed reading about her and remembering my days at the bakery. In that article, she shared a few recipes, including her fudge recipe. This was a stroke of good fortune as I am fudge-making deficient. In the past, my fudge always turned out too soft. This, to me, is a easy, fail-safe recipe that works every time. It also freezes well, which is good since this make enough for an army!

Marla's Fudge
4 1/2 c sugar
1 can (14.5oz) evaporated milk
18 oz semisweet chocolate chips
1 c butter
3 T vanilla

Put chocolate chips, butter and vanilla in large bowl and set aside. Butter a 9x13 pan.

Combine sugar and milk in a heavy saucepan. Bring to a boil and boil steadily for 6-8 minutes (or until it reaches a temperature of 238-240 deg.), stirring constantly.
Pour sugar mixture over chocolate/butter/vanilla mixture in bowl, and beat with mixer at high speed until all butter in incorporated. Pour into pan and refrigerate.

It may take 4-6 hours to set up.

Chef Pik Prepares Pumpkin for Freezing

This is the first of a series of videos shot with our special guest cat, Chef Pik.
I hope you enjoy!