Peeps, I don’t know about you, but I have a dad who is super into fudge – like super. I mean I guess if I am being honest, he is probably more into jelly beans than fudge, but I’m not planning on trying my hand at homemade jellybeans any time soon. In fact, if you’d asked me a few years back if I was even planning on making him homemade fudge, I would have said no. I mean I developed this recipe for fudge for Matt and Nato, way back when, and I DID send it to my dad, but that’s about all the fudge making and gifting I’d ever done until I wrote The Vintage Baker.
The book, in case you are new around here, is chock full of vintage recipes, from my collection of vintage recipe pamphlets, that I have twisted and tweaked for the 21st century baker. And I am here to tell you that there are a LOT of fudge recipes in my old-fashioned booklets. Like A LOT. And here’s the thing: when choosing to include recipes from the pamphlets in my book, I decided to – of course – include recipes for things I love, like cake and cookies, but to also include recipes for things that I might not love, but that were ubiquitous amongst the pages of booklet after booklet. Fudge is just such a “thing,” as though it might be sacrilegious to say, I am not remotely fond of fudge, as it is just a tad too intensely chocolate-y for my taste – and this coming from a chocolate lover. I know . . .
But including a recipe for fudge in The Vintage Baker turned out to be a blessing for three reasons: first I discovered that fudge could be made super easily, as long as the recipe called for a can of sweetened condensed milk. I am very much into easy, and not so into asking folks (or even myself) to bring sugar to a certain temp, which means playing around with tricky candy thermometers, and worrying about grainy fudge due to an improper temp. Second, once the book launched, and I started making fudge for events, and to gift to industry food folks, etc., I realized I had something truly delicious on my hands, as people went crazy for it.
And third, I had inadvertently created the most perfect of perfect father’s day gifts for my dad (and hopefully yours, too). The marshmallow walnut fudge is not only easy to prepare (due to the sweetened condensed milk), but also freezes beautifully, and packages up well, too. I usually make a batch, remove it from the pan, cut and package and then freeze. Then when I actually place it in the mail, the fudge at least starts off cold when it leaves me. I do pay for expedited shipping – but you could also package the fudge with some ice packs, instead. However you pack it, or even if you just make it to eat sans dad, I do hope you enjoy. Finally, if you’d like to watch me make the marshmallow walnut fudge, on national TV, no less, please click here. The recipe can be found here.